Meta Info
Servings: 6
Total Time: 4–6 hours (slow cooker)
Difficulty: Easy
Calories per Serving: ~520 (without pasta)
Macros (Approx.):
Protein: 38–42g | Carbs: 16–20g | Fat: 32–36g | Fiber: 4g
Intro: Comfort That Builds Flavor While You Get On With Life
This Slow Cooker Beef Ragù is the kind of recipe that makes busy days feel manageable. It’s deep, savory, and slow-simmered until the sauce clings to every bite — but most of the work happens hands-off while the slow cooker does its thing.
Lean ground beef and spicy Italian chicken sausage bring big flavor without a long ingredient list. The classic trio of onion, carrot, and celery melts into the sauce, while crushed tomatoes and a Parmesan rind add that rich, restaurant-style depth. It’s cozy, protein-forward comfort food that tastes like you spent all day on it — even when you didn’t.
Serve it over pasta, spoon it onto zucchini noodles, or enjoy it on its own. Either way, this is a repeat-worthy, weeknight-friendly ragù you’ll come back to again and again.
Look at the Recipe
- Deep, slow-cooked flavor with tender beef and sausage
- High-protein and satisfying without being heavy
- Mostly hands-off cooking, perfect for busy days
Ingredients Needed
For the Ragù
- 1 lb ground beef (90% lean ground sirloin recommended)
- 1 spicy Italian chicken sausage link (sweet also works)
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 can (28 oz) crushed tomatoes
- 2 bay leaves
- 1 Parmesan rind (optional but highly recommended)
- Kosher salt, to taste
Optional Flavor Boost
- 2–3 fresh thyme sprigs
How to Make Our Slow Cooker Beef Ragù
- In a large skillet over high heat, brown the ground beef and sausage, breaking them into small pieces. Season lightly with salt.
- Transfer the cooked meat to your slow cooker.
- Lower the skillet heat to medium-low. Sauté the chopped onion, carrot, and celery for a few minutes until softened and fragrant.
- Add the vegetables to the slow cooker.
- Pour in the crushed tomatoes. Add the bay leaves, Parmesan rind, and thyme sprigs if using.
- Cover and cook on LOW for 4–6 hours. Avoid cooking longer, as the sauce can burn.
- Remove and discard the bay leaves and Parmesan rind before serving. Taste and adjust seasoning if needed.
The sauce should be thick, rich, and deeply savory — perfect for clinging to pasta.
Storage & Serving Suggestions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This ragù freezes beautifully for up to 2 months.
- Serve over pappardelle, tagliatelle, spaghetti squash, or zucchini noodles.
- Finish with fresh herbs and a spoon of ricotta or grated Parmesan if desired.
Tips & FAQs
Why add a Parmesan rind?
It adds deep, savory umami without making the sauce cheesy. Remove before serving.
Can I make this with all beef or all sausage?
Yes. The blend adds complexity, but either protein works on its own.
Is this high-protein?
Yes. Lean beef and chicken sausage make this very filling, even in smaller portions.
Can I cook this longer?
Stick to the 4–6 hour window on low to avoid scorching.
How can I make it lighter?
Serve over vegetables instead of pasta or use extra-lean ground beef.
SEO Enhancements
Main Keyword: slow cooker beef ragù
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Internal Link Suggestions: High-Protein Dinner Recipes | Slow Cooker Meals | Italian-Inspired Comfort Foods
If you enjoy real, comforting recipes that don’t require babysitting the stove, let me know — that support keeps more practical, protein-forward classics like this coming next.
