Slow-Cooked Italian Ragu with Homemade Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and hearty slow-cooked Italian ragu inspired by Franchesco’s Ristorante, simmered to tender perfection. This italian-inspired slow cooker ready in about 160 minutes blends ground beef, extra virgin olive oil, medium, finely diced yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 140 min Serves 6 Italian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium heat. Add 1 diced yellow onion, 1 diced carrot, and 1 diced celery stalk, sautéing for 6-7 minutes until soft and fragrant.
  2. Step 2: Add 4 minced garlic cloves and 1 lb ground beef, breaking it apart with a spoon. Cook for 8-10 minutes until browned and no pink remains.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until slightly caramelized. Pour in 1/2 cup dry red wine and let simmer for 4 minutes to reduce slightly.
  4. Step 4: Add 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 1/2 tsp salt, and 1/2 tsp black pepper. Reduce heat to low, cover partially, and simmer gently for 2 hours stirring occasionally.
  5. Step 5: Stir in 1/2 cup whole milk and 1/4 cup chopped fresh basil leaves, cooking uncovered for another 20 minutes until sauce thickens and flavors meld.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Italian Ragu with Homemade Tomato Sauce take to make?

Total time is about 160 minutes (20 min prep + 140 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Italian Ragu with Homemade Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Italian Ragu with Homemade Tomato Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Italian Ragu with Homemade Tomato Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Italian Ragu with Homemade Tomato Sauce?

Italian slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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