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slow cooker beef ragu
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Slow Cooker Beef Ragu Recipe

Tender slow cooked beef simmered in a rich tomato sauce and served over rigatoni pasta for the ultimate cozy comfort food dinner.
Course Main Course
Cuisine Italian
Keyword slow cooker beef ragu
Prep Time 10 minutes
Cook Time 8 hours
Servings 10
Calories 520kcal
Author April Woods

Ingredients

Beef Ragu

  • 3 pounds beef roast
  • 1 red onion peeled and diced
  • 4 tablespoons fresh minced garlic
  • 1 large carrot chopped
  • 1 rib celery chopped
  • 1 ½ cups beef broth
  • 1 can crushed tomatoes (14 ounces)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons unsalted butter

For Serving

  • 1 pound pasta (pictured: rigatoni; pappardelle is also a classic choice)
  • ¼ cup grated parmesan cheese (plus more as desired)
  • red pepper flakes to taste

Instructions

  • Add the diced onion, carrots, celery, and minced garlic to the bottom of a large slow cooker.
  • Cut the beef roast into roughly 3-inch cubes and place into the slow cooker.
  • Pour the beef broth and crushed tomatoes over the beef and vegetables. Sprinkle with salt and pepper and stir gently to combine.
  • Cover and cook on low for 8 hours, or until the beef is tender and easily shreds apart.
  • Right before serving, add the butter to the slow cooker and allow it to melt.
  • Remove the beef from the slow cooker and shred using two forks. Return the shredded beef to the sauce and stir well.
  • Cook the pasta according to package directions. Drain the pasta, reserving about a cup of the pasta water.
  • Serve the beef ragu over the cooked rigatoni (if ragu is too thick, stir in pasta water as needed to thin). Garnish with parmesan cheese and red pepper flakes, as desired.

Notes

Calories and nutritional data are automatically generated. For best results calculate based on your exact ingredients.
Recipe Notes:
  • Chuck roast works especially well for this recipe because it becomes incredibly tender during slow cooking.
  • For extra richness, replace ½ cup of the beef broth with red wine.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • The sauce freezes well for up to 3 months.
  • If the sauce thickens too much, stir in a splash of reserved pasta water before serving.

Nutrition

Calories: 520kcal