Slow Cooker Beef Short Rib Ragu Anchovy
This easy, weeknight-friendly Slow Cooker Ragu Bolognese doesn't require hours of babysitting the stove! It's bursting with robust Italian flavors and packed with tender, melt-in-your-mouth beef! This beef bolognese sauce is freezer-friendly and perfect for easy meal preps and make-ahead dinners! It's a versatile meat sauce that will get rave reviews and become a family favorite!
Continue to read on for easy ways to customize this bolognese recipe, plus creative ideas for serving it! And, don't miss the in-depth step by step photos and recipe video included in the post! Looking for more comforting Italian dishes? Try these family favorites: Italian Sausage Soup, Mushroom Spaghetti, Creamy Mushroom Marsala and Easy Sausage Baked Ziti!
Update: This post was originally published in January 2019. I made updates to the post below to include more information about Ragù alla Bolognese. I also added step by step photos and a recipe video to show you how quick and easy this slow cooker bolognese sauce is to make!
Hi, friends! Since a nasty winter storm just hit the Midwest and East Coast, bringing with it extremely cold temperatures, it seems only fitting to share an ultra-cozy dish today. But, today's dish isn't just luscious and comforting, it's also crazy easy to make! This beef bolognese recipe is the perfect melt-in-your mouth, soul-satisfying meal to get you through a long lazy winter!
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Slow Cooker Ragu Bolognese
This saucy, beefy 'tomato gravy' situation is the perfect comforting Sunday sauce – or everyday sauce if you want to live your best life!
This recipe features melt-in-your-mouth tender shredded beef swimming in a luscious tomato sauce flavored with intense wine, fragrant onions, pungent garlic, sweet carrots, mellow celery and herbaceous Italian seasonings.
This slow cooker bolognese is epic spooned over pasta, divine over crusty bread and marvelous over creamy polenta! But, honestly, it's downright heavenly devoured plain, straight from the crockpot or slow cooker!
Why you'll love this recipe
- Easy preparation – this recipe is so easy to prepare! Aside from giving the beef a quick sear, this sauce is basically hands-off cooking! The slow cooker allows you to set it and forget it!
- Simple ingredients – you only need 8 easy to find ingredients along with a few pantry staples to create the best beef bolognese!
- Incredibly tender beef – the meat in this ragu bolognese is so incredibly tender it melts in your mouth!
- So much flavor – this sauce is thick, rich and bursting with robust Italian flavors!
- Family-style recipe – this recipe makes enough to have leftovers, which are perfect for freezing or eating the next day!
- Versatile – bolognese sauce is extremely versatile – use it over pasta, smother it over toast or layer it in lasagna!
- Perfect for any occasion – slow cooker bolognese is fancy enough for special occasions, yet easy enough for cozy weeknight dinners!
- Freezes beautifully – this saucy ragu freezes and reheats well, so you will have an easy restaurant quality meal on hand in the freezer!
Bolognese Facts
What is Bolognese sauce?
Bolognese, pronounced boh-loh-nyeh-zeh or bolon-ne-ze, is a classic hearty meat sauce made with a combination of minced beef and pancetta. The dish is named for the city where it originates – Bologna, Italy. However, if you travel to Bologna, you will notice that locals simply refer to bolognese sauce as "ragù". In Bologna, the sauce is classically made by slowly simmering beef and pancetta with an Italian soffritto (onion, carrots and celery), white wine, salt, pepper and a very small amount of tomato.
Over the past century, bolognese sauce has been adapted in countless ways by many different countries, Chefs and cooks around the world. This ragu bolognese recipe is a modern take on the traditional, authentic version. This recipe uses beef short ribs for a heartier texture, utilizes more seasonings to amp up the flavor and makes use of the slow cooker (instead of simmering on the stove) to make things easier for the home cook!
Ragu vs Bolognese?
Although ragù and bolognese are both classic Italian meat sauces, they are not technically the same thing.
In Italy, Ragù is a broad term used to define any meat sauce slowly simmered over low heat. Ragù sauce (in general) originates in Naples, Italy. Each Ragù sauce is made of various ingredients, which will vary according to the specific region. The phrase Ragù alla bolognese, refers to a ragu sauce originating in the town of Bologna. To sum it up, bolognese is a type of ragu that utilizes less tomato than typical ragu sauces and also incorporates milk (or cream).
Ingredients in Ragu alla Bolognese sauce
Below are a few important notes about the ingredients you need to prepare this bolognese recipe.
What ingredients are in beef bolognese?
This easy recipe only requires 8 easy-to-find ingredients, plus a few pantry staples to create a sauce that is incredibly rich and robust in flavor!
(Scroll down for the detailed measurements in the printable recipe at the bottom of the page.)
Bolognese ingredients
- Short Ribs: Bolognese sauce is traditionally made with a mix of ground beef and pancetta; however, I prefer the heartier texture of boneless beef short ribs. Look for ribs with more meat than fat ratio and trim off any layers of thick, excess fat before using.
- Oil:You need a neutral oil to brown the ribs before slow cooking. Searing the ribs provides more depth and flavor! You can use any neutral oil you have on hand, such as canola or vegetable oil.
- Vegetables: A trifecta of vegetables – onions, carrots and celery – known as an Italian soffritto, creates a base of flavor.
- Garlic: While garlic is not a traditional ingredient, it provides a subtle, yet distinctive punchy taste that can't be beat! Make sure you use fresh garlic, not the minced variety sold in a jar!
- Tomato Paste: Two tablespoons of thick tomato paste give the sauce a bit of body while also adding highly concentrated, almost meaty flavor.
- Spices and Seasonings: A combination of thyme, basil, oregano, red pepper flakes, bay leaves, kosher salt and ground black pepper provide a medley of delicious flavor!
- Wine:The best variety of wine to use when making bolognese is a highly debated topic. Most Italian Chef's use a dry white versus a red wine. Both are delicious, and while I tend to use red, please use whichever you prefer!
- Tomatoes: One can of tomatoes gives the sauce that traditional earthy, rich tomato flavor. For the best taste, I highly recommend you use a can of certified San Marzano tomatoes. You can purchase crushed tomatoes or simply crush the tomatoes by hand before adding them to the sauce.
Variations
There are countless ways you can adapt and customize this beef bolognese recipe! I encourage you to make this recipe your own! Get creative or simply eliminate the ingredients you don't like and substitute the ones you love! Below are a few easy ideas to get you started!
- Parmesan: To me, bolognese just isn't the same without a generous sprinkling of parmesan! Use authentic Parmesan Reggiano or aged parmesan for the best taste and make sure you freshly grate the cheese yourself! Or, you can add a parmesan rind to the slow cooker to infuse rich, salty flavor right into the sauce!
- Herbs: Try garnishing your sauce with plenty of herbs! Fresh herbs, such as basil, oregano, parley and chives are a delicious way to add a bit of color and herbaceous flavor!
- Cornstarch: Prefer a super thick sauce? You can easily add a slurry (cornstarch plus water) to thicken up this sauce! (See the printable recipe for instructions!)
- Dairy: Give your ragu bolognese a rich, luscious mouthfeel by adding a bit of heavy cream, whole milk or half-and-half! (See the printable recipe for instructions!)
- Anchovies: While not a traditional ingredient, anchovy filets or paste will add a delicious touch of umami flavor!
What kind of meat for Bolognese sauce?
Ragu alla bolognese is traditionally made with beef along with a small amount of pancetta. However, over time the sauce has evolved and different regions each have their own versions. Today, you can find a wide variety of meats being used to prepare bolognese – from ground beef, minced steak or short ribs, to turkey, pork, veal, lamb or even chicken livers! The type of beef you use to prepare slow cooker bolognese sauce is up to your personal preference. No matter what meat you select, make sure you brown it before adding it to the slow cooker for the most unforgettable flavor!
Best types of meat for ragu bolognese
- Short Ribs: Boneless short ribs are my personal preference for bolognese sauce. Short ribs yield a sauce that is hearty and deeply beefy!
- Ground Beef: Not a fan of short ribs? No worries! Feel free to use ground beef instead! I recommend using 85% lean ground beef for the richest flavor.
- Ground Pork: If you are substituting the short ribs for beef, I highly recommend using a combination of half ground beef and half ground pork for the best flavor!
- Ground Veal: Veal has a velvety, delicate texture that tastes delicious in bolognese! I recommend using a 50-50 combination of veal with either pork or beef for the best depth of flavor!
- Pancetta: Looking to keep things classic? Throw in a few ounces of pancetta! Make sure you finely chop the pancetta before using it!
- Ground Turkey: Want to keep things on the healthy side? Ground turkey is a great option! However, I recommend using a mix of 50% ground turkey with 50% ground beef or veal for the best flavor!
What kind of wine can I use?
Traditionally, bolognese is made with a dry white wine; however, you can use either white or red wine in this recipe depending upon your preference. Personally, I prefer the richer, more robust flavor of a good dry red wine. But, you really can't go wrong with red or white, as long as you use a wine that is of a good, drinkable quality!
How to make ragu bolognese in the slow cooker?
This rich and meaty ragu doesn't require hours of babysitting the stove! With just 25 minutes of hands-on preparation, you can make restaurant-quality meat sauce in your very own kitchen!
- Season short ribson all sides generously with salt and pepper.
- Brown short ribs: In a large Dutch oven or cast iron skillet, heat oil until shimmering. Add half the ribs and sear on all sides until golden. Transfer meat to slow cooker. Repeat with remaining tablespoon of oil and ribs.
- In the slow cooker: Add all the remaining ingredients to the slow cooker and season generously with salt and pepper. Give everything a good stir to combine.
- Cook: Cover the slow cooker and cook on LOW for 7-8 hours, or until short ribs are fork tender.
- Shred meat: When ribs are tender, either shred the meat right in the slow cooking or remove them from the slow cooker and transfer to a cutting board. Use two forks to shred the meat. Remove the bay leaves from the slow cooker and discard. Add the meat back to the slow cooker and stir to combine. Taste and adjust for seasoning with salt and pepper. Cover and switch slow cooker to WARM while you make the pasta.
- Optional for a thicker sauce: Add the cornstarch/water mixture to the slow cooker and stir to combine. Cover and cook on HIGH for 30 minutes to thicken.
- Optional for a creamy sauce: Stir in heavy cream to combine. Cover and cook on LOW for 5-10 minutes, or until heated through.
- To Serve: Top with fresh parsley and/or fresh basil and grated parmesan. Enjoy!
Tips for the best slow cooker Ragu Bolognese
- Room temperature beef: It's important for the ribs to be as close to room temperature as possible before searing – cold ribs will not brown evenly!
- Brown the beef:Starting this bolognese sauce by browning the meat is essential for the best flavor and rich flavor!
- Pat beef dry: Make sure you pat the ribs as dry as possible before seasoning and searing. Drying the ribs helps a crust to develop while tempering the heat!
- Don't crowd the pan: If you are using a smaller pan, sear the ribs in batches if necessary as to not overcrowd the pan. Overcrowding the pan will result in steaming the ribs, instead of browning.
- Leave the ribs alone when searing: Once you add the ribs to the hot pan, don't fuss with them too much. Let them sear, without disturbing them, for about 2-3 minutes on each side. If you move the meat around too much it won't get that beautiful golden brown sear.
- To save time: You can sear the ribs a day in advance. Store the ribs in a zip-closure bag in the refrigerator until ready to use. Make sure you allow the ribs to come to room temperature on the counter before proceeding with the rest of the recipe.
- Wine selection: Make sure you use a high quality wine you would drink yourself. White wine is traditionally used in bolognese; however, I personally prefer the rich taste of a dry red wine. I normally either use a Cabernet Sauvignon, Pinot Noir or Chianti.
- Sauce consistency: If you don't like your sauce too saucy, either switch the slow cooker to HIGH and cook uncovered, stirring frequently, for 10-15 minutes to evaporate some of the liquid, or use a slotted spoon to serve the ragu.
- Low Cooking: I recommend cooking this sauce on LOW in the slow cooker. However, if you are pressed for time, you can cook it on HIGH for 4-5 hours instead. Please note that the meat will not be quite as succulent and tender.
How to make beef bolognese step by step photos:
Tips for serving ragu bolognese sauce
The serving options for homemade bolognese are only limited by your imagination! Below are some delicious serving ideas for this hearty meat sauce!
How to serve bolognese?
This beef ragu is so versatile and tastes amazing no matter how you serve it! If you want to go the traditional route, I recommend serving bolognese with tagliatelle pasta. However, any wide pasta, such as pappardelle or fettuccine is delicious! It's also amazing spooned over creamy polenta, mashed potatoes or even rice! You can even spread it over crusty artisan bread for a quick and easy meal!
What's the best pasta to serve?
This slow cooker ragu bolognese tastes delicious over any pasta! However, long, wide ribbon pasta shapes work best with this rich, meaty sauce. While I recommend saving long, skinny pasta shapes, such as angel hair or linguine for light, delicate sauces, you can use whatever pasta you have hanging out in your pantry!
- Egg Pastas: Tagliatelle and pappardelle are the traditional pastas to serve with bolognese. Their long, wide and flat shape is perfect for clinging to beef sauce. (Note: Pappardelle has a slightly larger width than Tagliatelle.)
- Other Long Ribbon Pastas: Fettuccine and Mafaldine are also excellent options for this hearty sauce! While they aren't as thick as tagliatelle or pappardelle, they are a great substitute and will hold up well with hearty bolognese!
- Tube Pastas: Large, tube-shaped pastas, such as penne and rigatoni are also great options as their tubular shape perfectly holds bolognese.
- Shell Pastas: Medium shell-shaped pastas, such as Conchiglie and Lumache are wonderful pasta options! The nook of their shell is the perfectly little crevice for clinging to rich meat sauces! Or, you can select large shells and stuff them with bolognese!
What sides go with bolognese?
Wondering what side dishes to serve with your sauce? Below are a few of my family's favorite side dishes that will make your bolognese dinner even better!
12 of the best side dishes to serve with ragu
- Green Salad: Start your dinner with a crisp mix of your favorite greens and vinaigrette for a light pairing option!
- Tomato Salad: Double up on the tomatoes by pairing your ragu with a light tomato salad!
- Italian Salad: Prefer a heartier salad? Look no further than this addictive Italian chopped salad!
- Bread:Sunday sauce begs for some sort of bread for sopping! Rolls, biscuits, garlic bread and crusty artisanal bread are all totally satisfying!
- Bruschetta: Crusty bread with luscious Bruscetta topping is my kind of dynamic duo!
- Mushrooms:Try roasting or sautéing fresh mushrooms for a comforting, meaty side dish!
- Brussels Sprouts: You haven't lived until you try dipping roasted brussels sprouts right into bolognese sauce!
- Asparagus: Tender-crisp asparagus is easy fan favorite!
- Zucchini: Sauté fresh zucchini and summer squash for an easy, yet delicious side!
- Fries:If you like dipping bread in meat sauce, try switching things up with French fries!
- Potatoes:Whipped or mashed potatoes are a hearty and delicious side option for bolognese!
- Pizza: Pizza and bolognese pasta is a carb lovers dream!
- Wine: For those of you who are 21 and up, is it even bolognese if you don't serve it with an Italian red or white?
What to do with leftovers?
If you are fortunate enough to have leftovers, don't throw them out! Use that slow cooker ragu bolognese to transform something basic into something deliciously brand new!
13 ways to use leftover bolognese sauce
- Polenta: Generously ladle sauce on top of a bowl of creamy polenta.
- Toast: Take toast to the next level by spooning sauce over the top of crusty, toasted bread.
- Pasta: Use bolognese as a sauce for egg pasta (pappardelle, tagliatelle, tortellini) or regular pasta (spaghetti, fettuccine, ziti).
- Dumplings: Top potato dumplings (gnocchi or gnudi) with this hearty meat sauce for a cozy meal.
- Lasagna: Use the sauce as a filling for lasagna.
- Potatoes: Spoon bolognese sauce on top of baked potatoes.
- Vegetable Noodles: Toss your favorite vegetable noodles in bolognese sauce for a hearty twist!
- Nachos: Pour warm leftover bolognese over cheesy nachos.
- Hot Dogs: Forget the chili! Try topping your hot dog with homemade bolognese!
- Peppers: Use as a stuffing for bell peppers.
- Savory Crepes: Take crepes to the next level by using the sauce as a filling.
- Cannelloni: Keep this sauce on hand as a filling for Italian cannelloni.
- Pizza: Put a twist on meat lover's pizza and substitute regular pizza sauce for bolognese.
Tips for storing, freezing and reheating bolognese sauce
Food safety is important when it comes to storing leftovers! Follow the simple tips below for properly storing, reheating and freezing this beef sauce!
Can I make this sauce in advance?
Beef bolognese sauce taste even better the next day! The hearty Italian flavors intensify as the sauce sits, making this bolognese the perfect make ahead dish for busy weeknight dinners or easy entertaining!
How to store beef bolognese sauce?
If you are preparing ragu bolognese with pasta, make sure you store the sauce and pasta in separate containers. If you store the two together the pasta will soak up all the moisture in the sauce, leaving you with a very thick bolognese.
To store bolognese, allow the sauce to completely cool to room temperature. Transfer the sauce to an airtight container and store in the refrigerator for up to 5 days.
To store pasta, drizzle warm pasta with a little bit of extra virgin olive oil to prevent it from sticking together. Allow the pasta to cool before transferring it to an airtight container or zip-closure bag. Store the pasta in the refrigerator for 3 to 5 days.
Can I freeze beef bolognese?
Bolognese sauce freezes exceptionally well! Freezing is the best way to further extend the shelf life of your homemade meat sauce! Plus, freezing it's a great way to save time, so I recommend making a double batch of bolognese and storing the leftovers in your freezer for easy heat-and-eat dinners!
To freeze sauce:
- Make bolognese: Prepare bolognese sauce recipe according to the instructions.
- Cool: Allow the sauce to cool completely to room temperature. Don't skip this step, as excess moisture trapped in the container can cause freezer burn!
- Transfer sauce: Transfer the sauce to freezer-safe containers or zip-closure bags. If using a bag, make sure you squeeze out any excess moisture before sealing.
- Store it: Store bolognese sauce in the freezer for up to 3 months.
- To use: When ready to use the sauce, defrost the bolognese overnight in the refrigerator. Reheat according to instructions below.
How to reheat it?
This slow cooker ragu bolognese is so easy to reheat, making it perfect for grab-and-go lunches! There are two different ways to reheat meat sauce, depending upon your preference.
- Stovetop: Transfer the bolognese to a saucepan. Place the saucepan on the stove and reheat over medium-low heat, stirring occasionally. Cook until warm throughout. Serve over hot pasta, sprinkle with parmesan and enjoy!
- Microwave: Place the sauce in a microwave-safe container. Place a lid on the container to prevent splatter, leaving the lid slightly cracked at the side to form a vent. Reheat on high in 1-minute intervals, stirring in between, until the sauce is warm throughout.
Tip: If your sauce has thickened up during storage, stir in a tablespoon or two of beef broth or water to the sauce before reheating it.
This weeknight-friendly, ultra-cozy Slow Cooker Ragu Bolognese is nothing short of EPIC. It's delicious on pasta, polenta, crusty bread, potatoes, rice – you name it! Trust me, you are going to want to put this beefy ragu on everything!
XOXO
Cheyanne
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The best Slow Cooker Ragu Bolognese recipe plus video👇
Slow Cooker Ragu Bolognese Recipe
This easy Slow Cooker Short Rib Ragu Bolognese doesn't require hours of babysitting the stove! Silky, rich and packed with tender meat, this sauce is sure to be a hit with your family and become a staple in your home!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Servings: 8
Calories: 347 kcal
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Cast Iron Skillet or Dutch Oven
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Slow Cooker or Crockpot
- 2 ½ - 3 pounds Boneless Beef Short Ribs – cut into 2-3'' pieces
- Kosher Salt & Ground Black Pepper - to taste
- 2 TBS Olive Oil - DIVIDED
- 1 medium Sweet Onion – finely diced (1 ½ Cups)
- 2 large Carrots – peeled & finely diced( 1 Cup)
- 3 medium stalks Celery – finely diced (1 Cup)
- 4 large cloves Garlic – minced
- 2 TBS Tomato Paste
- ¾ Cup Dry Wine (or beef broth) - DIVIDED (SEE NOTES)
- 1 (28 ounce) Can San Marzano Crushed Tomatoes (or whole tomatoes crushed by hand)
- 2 Bay Leaves
- ¾ tsp EACH: Dried Thyme, Dried Basil & Dried Oregano
- ½ tsp Crushed Red Pepper Flakes - or more to taste
OPTIONAL:
- 2 tsp Cornstarch mixed with 2 TBS water (OPTIONAL FOR A THICKER SAUCE)
- 2 TBS - ¼ Cup Heavy Cream - or more to taste (OPTIONAL FOR CREAMY SAUCE)
OPTIONAL TO SERVE:
- 12 ounces Flat Wide Pasta (such as Papparelle or Tagliatelle) (SEE NOTES)
- 2-3 TBS Fresh Parsley and/or Basil – chopped
- ½ Cup Parmesan - freshly grated
- For Serving: Baguette, Buffalo Mozzarella or Burrata, Fresh Parsley or Basil
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Season short ribs on all sides generously with salt and pepper.
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Brown short ribs: In a large Dutch oven or cast iron skillet, heat 1 tablespoon of oil over medium-high heat. Add half the ribs and sear on all sides until browned (about 2 minutes per side). Transfer meat to slow cooker. Repeat with remaining tablespoon of oil and ribs. OPTIONAL: With the heat still on under the pot, add 1/3 cup of wine and scrape off the browned bits from the bottom of the pan. Pour wine and browned bits over meat in the slow cooker. ALTERNATIVELY, you can add all the wine directly to the slow cooker and skip deglazing the pan.
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In the slow cooker: Add all the remaining ingredients (EXCEPT CORNSTARCH MIXTURE or HEAVY CREAM) to the slow cooker and season generously with salt and pepper. Give everything a good stir to combine.
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Cook: Cover the slow cooker and cook on LOW for 7-8 hours* or until short ribs are fork tender.
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Shred meat: When ribs are tender, either shred the meat right in the slow cooking or remove them from the slow cooker and transfer to a cutting board. Use two forks to shred the meat. Remove the bay leaves from the slow cooker and discard. Add the meat back to the slow cooker and stir to combine. Taste and adjust for seasoning with salt and pepper. Cover and switch slow cooker to WARM while you make the pasta.
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OPTIONAL FOR A THICKER SAUCE: Add the cornstarch/water mixture to the slow cooker and stir to combine. Cover and cook on HIGH for 30 minutes to thicken.
-OR-
OPTIONAL FOR A CREAMY SAUCE: Stir in heavy cream to combine. Cover and cook on LOW for 5-10 minutes, or until heated through.
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To Serve: Top with fresh parsley and/or fresh basil and grated parmesan. Enjoy!
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OPTIONAL IF SERVING WITH PASTA: Meanwhile, bring a pot of water to boil and cook pasta to just barely al dente according to directions on package.
Drain pasta, reserving ½ cup of cooking liquid, and return to pot. Add enough Ragu Bolognese sauce to coat, along with some of the cooking liquid. Quickly cook over medium-high heat, tossing/stirring gently to combine, for 30 seconds to 1 minute. Transfer to a large serving platter or divide among serving bowls. Top with fresh parsley and grated parmesan. Enjoy!
- Wine: Make sure you use a high quality wine you would drink yourself. While white wine is traditionally used in bolognese, I personally prefer the rich taste of a dry red wine. I normally either use a Cabernet Sauvignon, Pinot Noir or Chianti.
- Pasta: While flat, wide pasta noodles are generally served with bolognese, you can use any type of pasta you prefer. Or, if you don't fancy pasta, try serving this sauce over polenta, or in lasagna!
- Sauce Consistency: If you don't like your sauce too saucy, either switch the slow cooker to HIGH and cook uncovered, stirring frequently, for 10-15 minutes to evaporate some of the liquid, or use a slotted spoon to serve the ragu. Keep in mind that the sauce will thicken significantly as it sits. If you need to thin the sauce, just add more broth or cream.
- LOW Cooking: I recommend cooking this sauce on LOW in the slow cooker. However, if you are pressed for time, you can cook it on HIGH for 4-5 hours instead. Please note that the meat will not be quite as succulent and tender.
- Leftovers: Leftover bolognese sauce should be stored in an air-tight container. Properly stored sauce will keep in the refrigerator for up to 4 days. Or, this sauce freezes exceptionally well! To freeze, allow the sauce to cool to room temperature before transferring to an airtight container or heavy-duty freezer bag. Sauce will keep in the freezer for up to 3 months.
- To reheat the sauce, defrost in the refrigerator overnight if frozen and reheat in a sauce pot over medium-low heat, stirring occasionally until fully heated throughout.
Recipe Serves: 8-10
Nutritional information is an approximation based upon 8 servings (does not include pasta). Exact information will depend upon the brands of ingredients and precise measurements used.
Calories: 347 kcal | Carbohydrates: 7 g | Protein: 30 g | Fat: 19 g | Saturated Fat: 7 g | Cholesterol: 87 mg | Sodium: 251 mg | Potassium: 704 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 3185 IU | Vitamin C: 4.9 mg | Calcium: 110 mg | Iron: 3.5 mg
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Source: https://www.nospoonnecessary.com/slow-cooker-short-rib-ragu-bolognese/
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