Slow Cooker Beef Ragu
Made it? Rate this recipeBeef chuck seared and slow cooked in red wine, crushed tomatoes, garlic, and herbs until it falls apart, then shredded into the sauce and tossed with wide pappardelle, grated parmesan, and fresh basil.
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Step-by-Step Instructions
Sear the Beef
Pat the beef pieces dry and season with the salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the beef for 3 to 4 minutes per side until well browned. Transfer to the slow cooker.
Chef's Tips
- ›Large pieces are easier to sear and shred than small cubes.
- ›Use thawed beef only; never start frozen meat in a slow cooker.
Cook the Soffritto
Lower the heat to medium. Add the onion, carrot, and celery to the same skillet and cook for 5 minutes until softened. Stir in the garlic and tomato paste and cook for 1 minute. Pour in the red wine, scrape up the browned bits, and simmer for 2 minutes until slightly reduced.
Chef's Tips
- ›Dicing the vegetables finely helps them melt into the sauce.
- ›Simmering the wine briefly cooks off its raw edge.
Combine and Slow Cook
Pour the vegetable and wine mixture over the beef. Add the crushed tomatoes, beef broth, oregano, rosemary, bay leaves, and red pepper flakes. Stir gently so the beef is mostly submerged. Cover and cook on LOW for 8 hours or on HIGH for 4 to 5 hours, until the beef shreds easily with a fork. Keep the lid closed while it cooks.
Chef's Tips
- ›LOW gives the silkiest texture.
- ›The sauce thickens as the beef releases its gelatin.
Shred the Beef
Remove the rosemary stems and bay leaves. Shred the beef directly in the slow cooker with two forks and stir it through the sauce. If the sauce is thin, cook uncovered on HIGH for 20 to 30 minutes. Taste and adjust the seasoning.
Chef's Tips
- ›Skim any pooled fat from the surface before shredding.
Cook the Pasta
About 15 minutes before serving, cook the pappardelle in a large pot of well-salted boiling water until al dente, following the package time. Reserve 1 cup (240 ml) of the pasta water, then drain.
Chef's Tips
- ›Salt the water well; it is the only chance to season the pasta itself.
Toss and Serve
Return the drained pasta to the pot and add about two-thirds of the ragu, the grated parmesan, and a splash of pasta water. Toss over low heat for 1 minute until the sauce clings to the noodles. Divide between shallow bowls, spoon the remaining ragu on top, and finish with more parmesan and a few basil leaves.
Chef's Tips
- ›The starchy pasta water helps the sauce coat the wide noodles.
- ›Tear the basil by hand just before serving so it does not darken.
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About This Recipe
What is this dish?
Beef ragu is an Italian-style meat sauce made by braising beef in tomatoes and wine until it falls apart. Unlike a ground beef bolognese, this version uses chunks of chuck that are shredded into long, tender strands.
Why you'll love it
The slow cooker handles the long braise that would otherwise tie you to the stove for hours. You get a rich, restaurant-style pasta sauce with about 25 minutes of hands-on time.
When to serve
Serve it for a weekend dinner, when you have guests, or for a comforting weeknight meal. Extra ragu freezes well.
Quick tips
Sear the beef, reduce the wine in the skillet, braise on LOW, and toss with pasta and pasta water at the end.
Ingredient Highlights
Beef Chuck
Chuck shreds into long, juicy strands after a long braise, and its collagen gives the sauce body.
Soffritto
Finely diced onion, carrot, and celery cooked in olive oil form the flavor base of many Italian sauces and add natural sweetness.
Pappardelle
These wide, flat ribbons of egg pasta catch the shredded meat and sauce better than thin noodles.
Substitution Options
Chuck can be replaced with boneless short ribs or beef brisket. Pappardelle can be swapped for tagliatelle, rigatoni, or gluten-free pasta. Red wine can be replaced with broth and a little vinegar. Parmesan can be replaced with pecorino romano. Fresh rosemary can be swapped for 1 teaspoon dried thyme.
Chef's Tips
Techniques that separate good from great
Add a Parmesan Rind
Drop a parmesan rind into the slow cooker with the tomatoes. It slowly melts into the sauce and adds a savory depth. Remove what is left before shredding.
Finish with Butter
Toss the pasta and ragu with a tablespoon of cold butter at the end for a glossier, richer sauce.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Slow cooker (6-quart / 5.7 L)
- Large skillet
- Large pot (for pasta)
- Colander
- Cutting board and knife
- Two forks
- Tongs
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Chuck roast is the best cut for ragu; short ribs also work well but cost more.
- Simmer the wine in the skillet before it goes into the slow cooker, because the slow cooker will not reduce it.
- This recipe makes enough ragu for 6 servings; with 1 lb (450 g) of pasta it serves 6.
Recipe Variations
Different ways to make this dish your own
Pork Ragu
Use pork shoulder instead of beef, swap the red wine for white wine, and add a pinch of fennel seeds.
Ragu over Polenta
Serve the shredded ragu over soft, cheesy polenta instead of pasta for a gluten-free meal.
Baked Ragu Pasta
Toss the ragu with rigatoni, top with mozzarella, and bake at 400°F (200°C) for 15 minutes until bubbling.
What to Serve With
Perfect pairings to complete the meal
Arugula Salad
A peppery arugula salad with lemon and olive oil balances the rich sauce.
Garlic Bread
Warm garlic bread for wiping the bowl clean.
Roasted Broccolini
Broccolini roasted with garlic and chili flakes adds a green side.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store the ragu separately from the pasta in an airtight container for up to 4 days.
Freezer
Freeze the ragu (without pasta) for up to 3 months. Thaw overnight in the refrigerator.
Make-Ahead
Make the ragu up to 2 days ahead; the flavor improves. Cook the pasta fresh just before serving.
Reheating
Reheat the ragu in a saucepan over medium-low heat with a splash of water or broth until steaming hot, then toss with freshly cooked pasta.
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