Slow Cooker Beef Ragu Recipe - Chisel & Fork (2024)

Chuck beef slow cooked in a rich, homemade tomato sauce and paired with pappardelle pasta makes this beef ragu recipe a family staple.

Comfort pasta dishes are hard to pass up - from weeknight bolognese to baked rigatoni with prosciutto to Rigatoni al Forno to garlic chicken parmesan pasta.

But when I think of an easy pasta dish that is both satisfying and loaded with flavor, this slow cooker beef ragu recipe might be at the top of the the list.

By using a cheaper cut of beef that is usually chewy and tough, it is important to use a slow cooker to break down the meat and create that fall-apart tomato meat sauce. Or really it is meat with some tomato sauce!

But once it is ready and served over your favorite pasta, people will think you spent an arm and a leg to create a dish this packed with flavor.

And there really isn't much better than throwing something quickly in the slow cooker in the morning and then having dinner that night without much work. Even better, it makes a ton of leftovers so just freeze the rest and enjoy when you want!

Why This Recipe Works

• Flavorful - With beef, tomatoes herbs, wine and cheese, this is Italian comfort food 101.
• Set it and forget it - By searing the beef and letting the slow cooker do the work, you can prepare in the morning and have dinner ready when you get home.
• Versatile - While I use pappardelle pasta, you can use your favorite pasta shape as any will work with the ingredients.

Ingredient Notes

• Beef - Use a cut like chuck roast or brisket for the best results. It has enough fat and collagen to break down during slow cooking, resulting in tender meat and a rich sauce.
• Olive oil - The fat needed to cook the vegetables and ground meat.
• Mirepoix -The combination of onion, carrot, celery and garlic is the base for almost any braised recipe.
• Tomatoes - Crushed tomatoes work well as the base for the sauce, while tomato paste adds depth of flavor and helps thicken the sauce.
• Wine - A splash of dry red wine adds acidity and complexity to the sauce. Choose a wine you enjoy drinking, as its flavor will be imparted to the dish.
• Parmesan rind - Imparts extra umami and flavor.
• Herb/spices - The herbs and spices are key to adding flavors quickly to the dish. The basil, thyme and oregano adds a woody/earthy flavor to round out everything. Bay leaves provide subtle herbal notes. Red pepper flakes add a hint of heat. Salt and pepper enhances everything while nutmeg complements the herbs.
• Beef bouillon cube - Adds some saltiness and beef flavor when mixed with the water.
• Pasta - I like to use pappardelle as it complements the hearty nature of the sauce.
• Ricotta cheese - Adds extra flavor and creaminess.
• Parmesan - Just a touch of Parmesan cheese adds some nutty flavor and finishes ragu.

Ingredient Swaps

While this pasta dish is pretty perfect, you can mix up the ingredients. Some variations include:

• Substitute chuck roast with short ribs for a slightly different flavor. Ground turkey or chicken can be used for a lighter version of the ragu.
• Instead of crushed tomatoes you can use San Marzano tomatoes for their sweetness and low acidity.
• I like to use dried herbs here for convenience, but fresh herbs can be used as well. Just triple the amount for as they aren't as potent.
• If you want to omit the wine, just use beef stock.
• Instead of water and beef bouillon cubes, you can use 2 cups of beef stock or use chicken stock.
• I'm a fan of pappardelle, but you can use any pasta you like - from orecchiette to rigatoni to penne.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

Sear the season beef until brown on all sides in a skillet. Add the rest of the ingredients as well as the seared beef to a slow cooker. Cook on high for 6 hours or low for 8-10 hours.

Discard the bay leaves and shred the beef. Cook the pasta and save ¾ cup of the pasta water. Add the pasta back to the pot as well as the beef sauce and waster water. Stir until everything is combined.

Whip the ricotta in a food processor and spread some over the bottom of a pasta bowl. Add beef ragu on top and serve with some Parmesan cheese and parsley if desired.

Instant Pot Option

Like anything that is made in a slow cooker, you can also make this recipe in an Instant Pot.

1. Turn Instant Pot on the sauté setting. Season beef with salt and pepper. Add oil and then sear the beef on all sides until brown - about 2 minutes per side. Remove from pot and set aside.
2. Add onion, carrot, and celery and cook for about 3 minutes or until translucent. Add garlic and cook for another minute. Pour wine in to deglaze the pot and cook for about 2 minutes.
3. Add the rest of the ingredients. Set the Instant Pot to the stew/meat setting for 40 minutes. When done, do a natural steam release so it can continue to cook.
4. When the Instant Pot is done, remove the beef and shred the meat. Add the beef back to sauce and taste for seasoning. Stir in pasta and reserved water.

FAQs

Side Dish Suggestions

While this beef ragu recipe is perfect on its own. You can serve with a variety of sides including:

• Roasted Broccoli
• Garlic Bread
• Italian Salad
• Roasted Carrots and Green Beans
• Parmesan Roasted Brussels Sprouts
• Caprese Salad

Equipment

The equipment you use is important to how the beef ragu turns out. What is needed is the following:

• Skillet/Dutch oven- You want something large enough to sear the beef.
• Slow cooker- At least a 7 quart size is needed to fit everything.
• Stock pot - Used to cook the pasta and mix the pasta with the ragu.
• Food processor - Helps whip the ricotta.

Pro Tips/Recipe Notes

• Searing the beef is important as it locks in the flavor.
• Use a quality dry red wine that you would drink like a Cabernet or Chianti.
• Don't skip the Parmesan rind as it enhances the flavor. I always freeze any leftover Parmesan rinds to use for this specific occasion.
• Reserved pasta water works as a thickenerfor the sauce.
• Whipping the ricotta cheese and placing on the bottom adds some extra creaminess as you eat the beef ragu.

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If you’ve tried this beef ragu recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

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