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Slow cooker beef ragu

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Slow Cooker Beef Ragu


15 mins


4 hours
20 mins





Slow cooker beef ragu


  • 1 tbs olive oil
  • 600g Coles Australian No Added Hormones Gravy Beef
  • 6 pancetta slices, finely chopped
  • 1 brown onion, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup (250ml) dry red wine
  • 2 x 400g cans diced tomatoes
  • 2 dried bay leaves
  • 1 tbs finely chopped oregano
  • 2 tsp finely chopped thyme
  • 500g Coles Potato Gnocchi
  • Shaved parmesan, to serve


  1. Heat the oil in a large frying pan over high heat. Add the beef and cook for 2 mins each side or until brown all over. Transfer to a slow cooker.
  2. Add pancetta, onion, carrot, celery and garlic to pan. Cook, stirring, for 5 mins or until onion softens. Add wine. Bring to the boil. Cook for 2 mins or until liquid reduces by half. Pour the mixture over the beef in the slow cooker. Add tomato, bay leaves, oregano and thyme.
  3. Cook, covered, for 4 hours on high (or 6 hours on low) or until the beef is very tender. Use tongs to transfer the beef to a bowl. Coarsely shred. Return the beef to the slow cooker. Season.
  4. Cook gnocchi in a large saucepan of boiling water following packet directions or until al dente. Drain. Divide among serving bowls. Spoon over ragu. Sprinkle with parmesan.