Rich, fall-apart tender Slow Cooker Beef Ragu is a dish the whole family will love so much, they're sure to want seconds.
Boneless beef brisket Olive oil Garlic Onion Celery Carrots Red wine Tomato paste Tomato puree Beef stock Dried oregano Sugar Pepper Salt Bay leaves Milk
Cut boneless beef brisket into quarters.
Season brisket with salt and pepper. Cook brisket for a couple of minutes on each side until browned all over. Place the beef in the slow cooker.
Without cleaning the saucepan, add garlic, onions, celery, and carrots. Saute and stir until soft, around 5 minutes.
Add wine and continue to saute until the liquid has almost evaporated. Add tomato paste, tomato puree, and beef stock. Stir and bring to a simmer.
Mix in oregano, sugar, pepper, salt, and bay leaves. Slowly add milk while stirring to combine.
Pour the mixture over the beef in the slow cooker. Cook on low for 6-8 hours, stirring every so often. It's ready when the beef shreds easily with a fork.
Remove the meat to a cutting board and use 2 forks to pull it apart. Return it to the slow cooker and mix it well with the sauce.
Boil pasta and cook, stirring occasionally, until al dente. Drain, reserving ½ cup of the pasta water.
Add the pasta to the ragu in the slow cooker and toss to coat. Serve with grated parmesan and parsley, and enjoy!