Pasta
Beef Ragù with Sausage
A slow-cooked, deeply rich ragù made for a crowd
This is the kind of ragù that fills the whole house with the most incredible smell. Leftover cooked beef and sausages slow-cook together in a rich tomato and red wine sauce until everything is deeply tender and falling apart. It’s a recipe that practically makes itself — just set it in the slow cooker and come back to something extraordinary. Serve over tagliatelle or pappardelle with grated parmesan and crusty bread.
Ingredients
- 1 kg cooked leftover beef
- 550g GF sausages or mince, chopped
- 400g tin tomatoes
- 2/3 cup tomato paste
- 2 Tbs minced garlic
- 1 tsp salt
- 1 tsp cracked black pepper
- 1 Tbs Italian seasoning
- 1 tsp oregano
- 1½ cups beef stock
- 1 large red onion
- Chilli flakes, to taste
- 1 cup red wine
- 1 Tbs sugar
To serve
- Pasta (tagliatelle or pappardelle)
- Crusty bread
- Grated parmesan
Method
- 1
Place all ingredients into the slow cooker — cooked beef, sausages or mince, tinned tomatoes, tomato paste, garlic, spices, Italian seasoning, oregano, beef stock, red onion, chilli flakes, red wine, and sugar. Stir to combine.
- 2
Cook on low for 6–8 hours. The meat will become very tender and the sauce will deepen in flavour.
- 3
Once cooked, use two forks to shred the beef through the sauce. Stir everything together well.
- 4
Serve over pasta with grated parmesan and crusty bread on the side.
Kitchen Notes
This is a brilliant way to use up leftover roast beef — the slow cooker does all the work. The ragù freezes exceptionally well; portion into containers and freeze for up to 3 months. Reheat gently on the stovetop with a splash of stock or water. Use GF sausages and serve with GF pasta if needed.
What I'd serve with this
Over tagliatelle or pappardelle with a generous handful of grated parmesan and crusty bread to mop up the sauce. A simple green salad on the side keeps it balanced.
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