Ragù Bolognese

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

This and the sugo recipe are adaptations of somewhat more complicated recipes by Giuliano Bugialli. His are the only ragù recipes I’ve seen that call for snipping the meat into the pot with shears—a technique well worth trying out in this case, as it yields a pleasant nubby-shredded consistency that you wouldn’t get if using ground meat or by shredding larger pieces after cooking.


  • 2 tablespoons unsalted butter
  • 2 slices prosciutto, diced
  • ½ onion, diced
  • 1 carrot, peeled and finely diced
  • 1 rib celery, finely diced
  • 1 (28-ounce/794-g) can crushed tomatoes, or 1 (24-ounce/680-g) bottle passata di pomodoro
  • pounds (680 g) beef sirloin or half sirloin and half pork loin
  • ½ cup (120 ml) white wine
  • Salt and freshly ground black pepper
  • Fresh or dried tagliatelle or fettucine pasta
  • ¼ cup (60 ml) heavy cream



In a large skillet or sauté pan, melt the butter over medium heat. Add the prosciutto and onion and cook, stirring, until the onion is very soft and golden, 8 to 10 minutes.

Meanwhile, put the carrot, celery, and tomatoes in the slow cooker. Using kitchen shears, snip the beef sirloin into tiny pieces into the cooker (or use a knife and finely mince on a cutting board and transfer to the cooker).

To the skillet with the onion, add the wine, scraping up any browned bits, and cook for 3 to 5 minutes to reduce slightly. Stir into the tomato mixture in the slow cooker, along with 1 teaspoon salt and several grindings of pepper. Cover and cook on low for 8 hours.


Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain.

Stir the cream into the ragù. Season with more salt, if needed, and serve with the pasta.