Name: Crock Pot Veal Ragu with Fresh Ricotta
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Italian
Ingredients: 2 lbs ground veal; 1 medium onion, chopped; 3 cloves garlic, minced; 1 carrot, finely diced; 1 celery stalk, finely diced; 1 tbsp tomato paste; 1 can (28 oz) crushed tomatoes; 1/2 cup dry white wine; 1 tsp dried oregano; 1/2 tsp crushed red pepper flakes; Salt and black pepper to taste; 2 tbsp olive oil; 1/2 cup fresh ricotta cheese, for serving; Cooked pasta of choice, for serving; Fresh basil or parsley, for garnish (optional)

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Table of Contents: Crock Pot Veal Ragu with Fresh Ricotta

Crock Pot Veal Ragu with Fresh Ricotta

There’s something deeply comforting about a rich, slow-simmered ragu—its aroma filling the kitchen, the tender meat breaking apart with the touch of a spoon, and a luxuriously creamy ricotta pillow melting into every bite. If you’re craving easy comfort food for family dinners that feels gourmet without the fuss, this is your new go-to. Perfect for those in their 40–65+ years who still want elegant, satisfying meals without hours at the stove—this Crock Pot Veal Ragu with Fresh Ricotta brings rustic Italian elegance to your table with modern convenience.

Introduction: Crock Pot Veal Ragu with Fresh Ricotta

Few dishes capture the heart of Italian cucina povera—humble, soulful, deeply flavorful—like a velvety slow cooker ragu. And when veal enters the picture, the result is something truly special: tender, delicate, and deeply savory. This veal pasta sauce recipe redefines slow comfort, transforming tough-cut veal flank steaks into succulent, buttery pulls of meat through the gentle, all-day magic of the crock pot. The secret? A balance of rich demi-glace, acidic balsamic, hand-crushed San Marzano tomatoes, and a mirepoix that sings of slow-cooked depth.

What makes this recipe even better is the final flourish: a generous swirl of creamy ricotta recipes right before serving. Unlike grated cheese, fresh whole-milk ricotta adds a milky lushness that elevates the dish from hearty to heavenly. It’s the kind of meal that feels like a celebration—whether it’s a Sunday family supper, a holiday dinner (think Christmas Eve la vigilia), or even a confident weeknight win when you’re tired but want something extraordinary. With minimal prep and a crock pot doing the heavy lifting, you can enjoy Crock Pot Veal Ragu with Fresh Ricotta any night of the week.

From first sear to final dollop, every element is crafted for maximum flavor with minimal effort—a true modern classic.

Alternate Names & Variations

This luxurious dish goes by many names in Italian homes and modern kitchens alike. You might know it as slow cooker ragu, veal ragu sauce, or even Italian-style veal ragout. Some call it ragù di vitella lenta in its homeland, emphasizing the slow-cooked tenderness. Others refer to it simply as slow-cooked veal with tomatoes and herbs—a delicious nod to its rustic roots.

Looking for variations? Swap the veal for beef or pork for a robust slow cooker ragu, or make it lighter with chicken thighs. For a non-veal take, our slow cooker ragu with ground venison or mushrooms offers a modern twist. And of course, always finish with a touch of creamy ricotta recipes for that signature Italian flourish.

Ingredients: Crock Pot Veal Ragu with Fresh Ricotta

– 3 tablespoons neutral oil (we used avocado)
– 4 cloves garlic, smashed
– 4 Veal Flank Steaks, cut in half against the grain (about 2.5 lbs total)

– 1½ teaspoons kosher salt, plus more to taste
– ½ teaspoon freshly ground black pepper
– ¼ cup water
– 1 container (8 oz) Veal Demi-Glace
– 1 tablespoon balsamic vinegar
– 2 tablespoons tomato paste
– 1 can (28 ounces) whole peeled San Marzano tomatoes, crushed by hand, liquid reserved
– 1 medium carrot, finely diced
– ½ rib celery, finely diced
– 2 bay leaves
– 2 sprigs fresh thyme
– 3 fresh basil leaves, cut into chiffonade
– Handful of fresh flat leaf parsley, chopped
– 1 pound pappardelle pasta, cooked al dente (reserve ½ cup pasta water)

– Parmigiano Reggiano, freshly grated, for serving (about ¾ cup)
– 6 ounces best-quality whole milk fresh ricotta (preferably from a local dairy or reputable brand)

Chef’s Note: Use high-quality veal and fresh ricotta—the result is far more tender and aromatic than pre-packaged alternatives.

Step-by-Step Instructions

1. Sear the Veal: In a large skillet, heat 2 tablespoons of neutral oil over medium-high. Season veal pieces evenly with salt and pepper. Sear 2–3 minutes per side until golden brown (no need to cook through—just develop color). Place directly into the crock pot.
Tip: Searing builds flavor; don’t skip it!

2. Sauté the Aromatics: In the same skillet, add the remaining oil. Toss in smashed garlic, diced carrot, and celery. Cook 3–4 minutes until slightly softened but still crisp. Stir in the tomato paste and cook for 1 minute to caramelize.

3. Deglaze & Build the Sauce Base: Pour in ¼ cup water and balsamic vinegar, scraping up browned bits. Add veal demi-glace, crushed San Marzano tomatoes (with their liquid), and stir to combine.

4. Combine in Crock Pot: Transfer the vegetable and sauce mixture into the crock pot over the seared veal. Add bay leaves, thyme sprigs, and a pinch more salt. Stir gently.

5. Slow Cook: Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until veal shreds easily with a fork. Gently remove and shred the meat, returning it to the sauce.

6. Final Seasoning & Herbs: Stir in fresh parsley and basil chiffonade. Adjust seasoning with salt and pepper. Let sit 10 minutes—this deepens the flavor.

7. Cook the Pasta: While ragu rests, boil pappardelle in salted water until al dente. Reserve ½ cup pasta water before draining.

8. Assemble the Dish: Toss hot pappardelle with warm ragu, adding splashes of reserved pasta water as needed for silkiness. Plate, then top each dish with a generous quenelle of fresh ricotta and a shower of Parmigiano Reggiano.

9. Serve Immediately: Garnish with extra basil, cracked pepper, and a drizzle of good olive oil if desired.

Recipe Card Block (Quick Reference)

This Crock Pot Veal Ragu with Fresh Ricotta takes about 15 minutes of active prep, followed by 8+ hours of hands-off cooking in the slow cooker. Total time is approximately 8 hours 15 minutes (on low) to 5 hours 15 minutes (on high). It yields 4 generous servings, ideal for dinner parties or meal prepping. Each serving contains roughly 680 calories, making it a satisfying yet balanced dish rich in protein and flavor. With velvety ragu, al dente pappardelle, and the cool, milky pop of fresh ricotta, it’s a meal that delivers both indulgence and comfort.

Why This Recipe Works & Expert Tips

This dish works because it honors tradition while embracing modern convenience. The slow cooker ragu method transforms lean, often tough veal flank into meltingly soft pulls of meat through collagen breakdown over low heat. The veal demi-glace adds a luxurious umami base without overpowering, while the San Marzano tomatoes provide a sweet, acidic balance. Fresh herbs and balsamic vinegar brighten the deep, meaty sauce.

Pappardelle is the ideal pairing—its broad, chewy shape captures the ragu perfectly. And the creamy ricotta recipes flourish? That’s where magic happens. Unlike cheese, fresh ricotta melts into the hot pasta, creating pockets of cool, milky richness that contrast beautifully with the rich, warm sauce.

For easy comfort food for family dinners, this recipe is a winner: impress guests, feed kids grate without complaint, and have leftovers for lunch. Pro tip: Let the ragu cool slightly before adding ricotta—it’s delicate and can break if stirred into boiling heat.

Storage, Freezing, and Reheating Tips

Store the slow cooker ragu (cooled) in airtight containers in the refrigerator for up to 4 days. The flavors deepen overnight, making next-day leftovers even better. The pasta and ricotta should be stored separately to maintain texture—reheat the pasta and sauce together, then add fresh ricotta only at serving.

Yes, you can freeze crock pot veal ragu with great success! Freeze plain ragu (no pasta, no ricotta) in labeled, freezer-safe containers for up to 3 months. To reheat, thaw in the fridge or use the defrost setting on your microwave. Then warm gently on the stovetop over low heat, stirring occasionally. Add a splash of water or broth if it thickened too much.

This makes meal prep-friendly dinners during busy weeks simple—just cook pasta and serve with ricotta. Ideal for creamy ricotta recipes planning and holiday prep!

People Also Ask: Crock Pot Veal Ragu with Fresh Ricotta

How do you make veal ragu in a crock pot?

To make crock pot veal ragu with fresh ricotta, start by searing veal flank steaks to develop flavor. Then, sauté vegetables like carrots, celery, and garlic, add tomato paste, crushed San Marzano tomatoes, demi-glace, herbs, and balsamic vinegar. Combine everything in the slow cooker and cook on LOW for 8–10 hours until the veal shreds easily. The long, slow cooker ragu process breaks down connective tissue, yielding tender, rich meat. Finish with fresh herbs, and serve with ricotta and Parmigiano. This veal pasta sauce method ensures depth of flavor with minimal effort.

What kind of pasta goes with veal ragu?

The best pasta for slow cooker ragu is pappardelle, as its wide, flat noodles hold thick, meaty sauces perfectly. Other great options include tagliatelle, fettuccine, or sturdy rigatoni. These shapes trap the veal ragu and prevent it from sliding off. Avoid thin pastas like spaghetti—they lack the surface area to properly pair with this luxurious sauce. For a traditional Italian touch, pair with hand-rolled pappardelle, or use egg-based pasta for extra richness. Always finish with a dollop of creamy ricotta recipes for authenticity.

How do you serve fresh ricotta with ragu?

Serve fresh ricotta on top of the hot, sauced pasta—but don’t stir it in. Instead, add a generous 2-tablespoon quenelle or crumble of whole-milk fresh ricotta directly onto each plate. The heat from the crock pot veal ragu with fresh ricotta gently warms the ricotta without melting it completely, creating cool, milky pools that contrast beautifully with the warm sauce. Garnish with grated Parmigiano, black pepper, and fresh basil. This method preserves ricotta’s delicate texture and enhances the dish’s creamy ricotta recipes appeal.

Can you freeze crock pot veal ragu?

Yes, you can freeze crock pot veal ragu and it keeps beautifully for up to 3 months. Cool the plain ragu (without pasta or ricotta) completely, then transfer to airtight, freezer-safe containers or resealable bags. Label with the date. When ready to use, thaw in the refrigerator or on defrost in the microwave. Reheat in a saucepan over medium-low, adding a splash of water or broth if needed. This slow cooker ragu reheats well and develops deeper flavor over time. Just cook fresh pasta and add ricotta when plating.

Conclusion: Crock Pot Veal Ragu with Fresh Ricotta

If you’ve ever wanted to serve a dish that feels like a restaurant chef crafted it, made entirely from your kitchen counter or crock pot—this is it. The Crock Pot Veal Ragu with Fresh Ricotta is more than a recipe; it’s a celebration of slow, intentional cooking that rewards patience with profound flavor. Whether you’re feeding family, hosting friends, or simply treating yourself, this slow cooker ragu delivers on every level—texture, taste, and soul.

I dare you to serve this and not hear, “This tastes like Sunday at Nonna’s.” Try it this week, snap a photo, and let me know what your family thinks. Drop a comment, share your experience, or tell me about your favorite herb swap. I love hearing how this veal pasta sauce finds its way into your traditions.

Until next time—cook slow, eat well, and savor every bite.