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Slow Cooker Beef Ragu Pasta Recipe

Slow Cooker Beef Ragu

A cozy, flavorful beef ragu made in the slow cooker, perfect for busy weeknights. This dish offers tender beef in a rich tomato sauce that clings to your favorite pasta.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Meat
  • 3 pounds chuck roast Best cut for shredding and richness.
Sauce Ingredients
  • 1 can tomato paste Let it cook for a minute before adding liquid.
  • 4 cups beef broth Can substitute with red wine (Merlot, Cabernet, etc.).
  • 1 teaspoon salt Adjust to taste.
  • 1 cup onion, chopped Aromatic base for the sauce.
  • 4 cloves garlic, minced Adds depth of flavor.
  • 1 cup medium red wine Optional, for added richness.
  • 1 tablespoon olive oil For browning the beef.
  • 1 piece parmesan rind Optional, adds magical flavor.
Pasta
  • 1 pound pappardelle or rigatoni Choose pasta that holds sauce well.

Method
 

Preparation
  1. Trim excess fat from the chuck roast and cut it into large chunks.
  2. In a skillet, heat olive oil over medium-high heat and brown the beef chunks for 5-8 minutes.
  3. Place the browned beef in the slow cooker.
  4. Add onion, garlic, tomato paste, beef broth, wine, and parmesan rind to the slow cooker.
  5. Season with salt, and stir to combine.
Cooking
  1. Cover and cook on low for 8 hours, or until the beef is tender and shreddable.
Serving
  1. Cook pasta according to package instructions.
  2. Before draining, reserve a mug of pasta water.
  3. Toss the cooked pasta with beef ragu and a splash of reserved pasta water to help the sauce cling.
  4. Serve hot, optionally garnished with parmesan cheese and black pepper.

Notes

Great for meal prep; freezes well. Store leftovers in an airtight container for 3-4 days. Reheat gently.