Slow Cooker High-Protein Italian Beef Ragu
If you think weight loss means giving up rich, comforting pasta nights… think again.
This slow cooker Italian beef ragu is everything you want from a cozy, date-night dinner, deep tomato flavour, tender slow-cooked beef, garlic, herbs, and that subtle “red wine” depth but built with lean protein and controlled calories.
Nutrients
Per serving
Steps
Add the beef, onion, carrots, garlic, crushed tomatoes, tomato paste, beef stock, Italian herbs, bay leaf, salt, and pepper directly into your slow cooker.
If using balsamic vinegar or red wine, add it now.
Stir gently to combine.
Cook on LOW for 6–8 hours OR HIGH for 4 hours
Remove the bay leaf.
Stir well and break up any larger chunks of beef if needed. Taste and adjust salt and pepper.
If you’d like the sauce thicker, remove the lid for the final 20–30 minutes on HIGH.
Just before serving, cook your desired pasta in salted boiling water until al dente (firm to the bite).
Spoon the slow-cooked beef ragu generously over the pasta.
Top with a light sprinkle of parmesan.
Ingredients
| 500–700g | Extra lean beef chunks |
| 1 | Onion (diced) |
| 2 | Carrots (grated or finely diced) |
| 3 cloves | Garlic (minced) |
| 400g can | Crushed tomatoes |
| 2 tbsp | Tomato paste |
| 1 cup | Beef stock |
| 1 tsp | Italian herbs |
| 1 | Bay leaf |
| 2 tbsp | Balsamic vinegar |
| 200g | Dry Pasta |
