In Italian cuisine, a ragù is a meat-based sauce, which is commonly served with pasta. Ragùs are many and varied. The commonalities among ragù recipes are all are meat-based and all are to be used as sauces for pasta.

A ragù is typically a sauce of meat, often minced, chopped or ground, and cooked with sauteed vegetables in a liquid.  The liquids can be broth, stock, water, wine, milk, cream, or tomato, and often includes combinations of these. If tomatoes are included, they are typically limited in quantity relative to the meat. 
Characteristically, a ragù is a sauce of braised or stewed meat that may be flavored with tomato, to distinguish it from a tomato sauce that is flavored with the addition of meat.

1 1/2 pounds stew beef
6 cloves garlic, minced
1 package baby carrots, chopped
3 large Roma tomatoes, chopped
1 can tomato paste
1 cup red wine
salt and pepper

  • Cut beef into large bite sized chunks. The chunks will cook down quite a bit.
  • Place beef in slow cooker.
  • Top with garlic.
  • Generously sprinkle with salt and pepper. 
  • Top with carrots.
  • Top with tomato chunks.
  • Whisk together the wine and tomato sauce.  
  • Pour over top 
  • Cover and cook 3-4 hours on high or 7-8 hours on low.
  • Serve over egg noodles with a nice crusty baguette.