Beef Ragu with Tagliatelle

Slow Cooked Beef Ragu with Tagliatelle

Slow Cooked Beef Ragu with Tagliatelle

Recipe by GeeDeeCourse: MainCuisine: ItalianDifficulty: Moderately Easy


Prep time


Cooking time







A popular beef sauce to add to any Pasta, spaghetti, pappardelle or Tagliatelle. This slow-cooked rich Beef Ragu will be a big hit with all the family. 


  • 3 tbsp Olive Oil

  • 85 g Bacon diced

  • 1 Onion Diced

  • 1 Clove Garlic Finely Chopped

  • 1 Carrot Diced

  • 1 Stick Celery Diced

  • 450 g Steak Minced

  • 125 ml Red Wine

  • 2 tbsp Tomato Puree

  • 400 g Tinned Chopped Tomatoes

  • 300 ml Beef Stock

  • 0.5 tsp Oregano Dried

  • 1 Bay Leaf

  • 450 g Tagliatelle

  • salt+pepper

  • Parmesan Cheese to serve


  • In a large heavy-bottomed pan heat the olive oil over a medium and add the bacon.
  • Let the bacon cookout for 3/4 minutes and add the vegetables and garlic
  • Sweat the vegetables off for 5/6 minutes to soften down then add the minced beef.
  • Continue to stir the beef until it has browned all over and pour in the wine
  • Let the wine reduce a little then add the tomato puree and combine well before adding the tinned tomatoes, oregano, bay leaf and stock.
  • Season with a little salt and pepper to taste.
  • Return the Ragu back to the boil and carefully transfer to your slow cooker.
  • Set the slow cooker to low for 8 hours.
  • 15 minutes before the Ragu is cooked, place a pan of water on the hob and bring to the boil, cook the Tagliatelle for 8/10 minutes.
  • Drain the Tagliatelli and remove the bay leaf from the Ragu, add the pasta to the slow cooker before serving and mix together.
  • Serve in individual bowls sprinkle with Parmesan Cheese,
  • Enjoy