(Rated 5 out of 5 based on 2 ratings)

Slow Cooked Beef Ragu with Tagliatelle

by - https://thebatchlady.com/r/5023/

This is the perfect romantic meal, rich slow cooked beef with delicious pasta and lots of parmesan in the perfect meal in my opinion- I hope you love it!

This recipe is for two people but if you are planning on feeding 4, simply double it.

Prep Time
Cook Time
Total Time

Nutrition (per serving)

Sat. Fat


  • Diced stewing beef- I use brisket
    500 g
  • smoked bacon
    2 rashers
  • frozen diced onion
    1 cup (115 g)
  • carrot
    1 large
  • celery
    2 stick
  • frozen chopped garlic
    2 tsp
  • tomato puree
    2 tablespoon
  • bay leaf
    1 leaves
  • dried rosemary
    1 tsp
  • red wine
    0.5 cups (120 ml)
  • beef stock
    0.5 cups (120 ml)
  • passata
    200 ml

To serve

  • Tagliatelle
    220 g


    1. To a heavy based saucepan add a good glug of olive oil and brown your diced beef then remove from the pan and set aside. 
    2. To the same pan add the bacon and fry until golden, then remove with a slotted spoon and add to the beef.
    3. Add a little more oil and then the diced onions, carrot and celery and cook for 5 minutes then add the garlic, tomato puree, bay leaves, rosemary, wine, beef stock and passata and bring everything to the boil. Boil for 5 minutes before taking off the heat and adding the browned meat and the sauce to a slow cooker.
    4. Turn the slow cooker onto low and cook for 8 hours. After 8 hours, using a fork shred the beef and mix everything together. Leave to cool.

Ready to freeze

  1. Add the cooled ragu to a freezer bag and freeze flat.

  2. Ready to eat

    Remove from the freezer and leave to fully defrost. Once defrosted, add to a saucepan and heat through. Get your pasta cooking at the same time. Once pasta is al dente, drain it and keep a cup of the pasta water. Add the pasta to the saucepan off hot ragu and add a little of the pasta cooking water. Mix round and then serve up with a good sprinkle of parmesan over the top.



  1. Just made this today I substituted orzo for the tagliatelle. The taste was amazing so easy to cook and prepare. Minimum effort, maximum results. I will definitely be making it again!

  2. I made this recipe for my family last night. My Husband cooked rigatoni pasta instead of tagliatelle and then added it to the slow cooker and mixed it all together.
    No complaints from anyone and a small amount left over which I will have for dinner tonight. I definitely recommend this recipe and I will definitely be making it again.

    1. You can cook this in the oven in a casserole pan at 120 for 5-6 hours until tender. Hope this helps!

  3. Have bought freezer bags and this is going to be my first ever batch recipe! Question from a beginner – if I am making double do it cook it all then bag half into the bags or do I brown it then freeze it? Help!

    1. Yay good luck! just make double, cook it and then freeze in two freezer bags. Hope that helps!

    2. Hi could I use minced beef instead of the steak pieces?
      Whenever I have cooked mince in the slow cooker to make a chilli or spag bol it turns out awful, the texture and taste is really chewy and tasteless and seems to affect t he flavour of the whole meal. I also get this result when I brown the meat first. Am I doing something wrong or is mince simply not suitable for slow cooking, there’s millions of slow cooked mince recipes online which suggests it should work.
      Ps I use lean mince 5% fat because I am trying to lose weight on slimming world.

    3. Hi Beckie, mince does work well in the slow cooker but it needs to be higher fat mince around 15% or above. The lean mince you are using sadly dosent slow cook well as it will dry out when cooked for a long period of time. Best not to slow cook lean mince otherwise use a higher percentage fat mince. Hope that helps!

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