Beef Ragu (in the Slow Cooker)
This incredibly delicious Beef Ragu is braised in the slow cooker for the ultimate cozy meal. The tender, rich beef is slow cooked with tomatoes, herbs, and red wine, then served over hearty noodles for a restaurant-worthy dinner made at home.
For more Slow Cooker Recipes, be sure to check out my Mississippi Crockpot Chicken, Slow Cooker Taco Soup, and Crockpot Swedish Meatballs.
There are very few things in life that are more comforting to me than a big plate of hot pasta topped off with rich, savory beef ragu. Finish it with a sprinkle of some fresh nutty parmesan cheese and you have a plate of pure heaven.
This dish is hearty, filling, and stick to your ribs kind-of-good. My favorite vessel for braising the beef is the trusty slow cooker, which allows you to be hands-off while much of the beef ragu magic happens.
Beef ragu in the slow cooker should be served over a sturdy noodle like rigatoni or tagliatelle (pappardelle would also work). I recently learned this, and a great deal more, about the appropriate noodles to serve with various sauces while listening Stanley Tucci’s book, “Taste: My Life Through Food.”
He vehemently shares these as the true Italian-approved options (don’t even think about using spaghetti!), and I am heeding that advice now and in the future.
In his book (which I loved, and very much recommend!) he discusses his Italian-American upbringing and shares some treasured recipes from both his family and his travels, including his family’s recipe for Ragu.
While this recipe is different from Stanley’s authentic Italian recipe, it sticks to the basics of what Stanley teaches to truly make Beef Ragu (and other Italian recipes) delicious. Simple, yet good quality ingredients. That’s the key, y’all!
Ingredients for Beef Ragu
A full list of ingredients, measurements, and instructions are located in the recipe card below.
- olive oil
- beef chuck roast
- onion
- garlic
- dry red wine (I use Cabernet Sauvignon)
- crushed tomatoes
- tomato paste
- spices: fresh thyme, bay leaves, salt + pepper
- cooked pasta
- parmesan cheese
How to Make Beef Ragu in the Slow Cooker – Step by Step
A full list of ingredients, measurements, and instructions are located in the recipe card below.
- Sear the chuck roast pieces in olive oil in a heavy skillet. Transfer the meat to the crockpot.
- Cook onions and garlic in the skillet until onions are soft. Deglaze the pan with the red wine. Add to the crockpot.
- Add crushed tomatoes, tomato paste, and spices. Cover the crockpot and set it to low for 6 to 8 hours or high for 4-6 hours.
- Using two forks, shred the meat into small pieces. Serve over hot, cooked pasta.
Tips and Notes
- The best cut of meat for Beef Ragu is a nicely marbled chuck roast. The fat on a chuck roast lends to perfectly juicy, tender meat after braising. You will want to remove any excess fat from the meat after cooking. You can do this when shredding the meat and before adding it back to the sauce.
- Use good quality tomatoes and tomato paste. I like Tuttorosso, Cento, Alessi, and Pomi brand canned tomatoes for the best flavor.
- Use a good, dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir for making beef ragu in the slow cooker. I like to drink Cab Sauv (my little abbreviation) so that’s what I use!
- Beef ragu needs a sturdy noodle for serving. Rigatoni, tagliatelli, ziti rigati, and pappardelle are great choices.
- Leftovers can be stored in an airtight container in the fridge for up to four days.
FAQs
Prepare as directed using a large heavy bottom saucepan or dutch oven. Once you’ve deglazed the pan with wine, add the seared beef pieces along with the tomatoes, tomato paste, thyme, and spices to the pot. Simmer, covered, for about three hours until meat is tender. Shred the beef and serve.
Follow the below directions using the Saute function on your Instant Pot. After you’ve deglazed the Instant Pot with wine, add he seared beef pieces along with the tomatoes, tomato paste, thyme, and spices to the pot, along with a 1/2 cup of beef broth. Cook at manual high pressure for 1 hour, then allow the pressure to release naturally. Shred the beef and serve.
Yes, you can store the sauce in a freezer safe container in the fridge for up to 6 months. Allow it to thaw overnight in the fridge before heating and serving.
You are cooking the alcohol out of the wine, so it’s safe for kiddos and the like to eat the finished sauce. You can definitely swap out the wine with beef broth, though, if you’d like to.
More Incredible Beef Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Beef Ragu (in the Slow Cooker)
Ingredients
- 2 Tablespoons olive oil
- 2-2.5 pounds beef chuck roast, cut into large 2 chunks
- 1 medim onion, chopped
- 5 cloves garlic, minced
- 1 cup dry red wine, I use Cabernet Sauvignon
- 28 ounce can crushed tomatoes
- 2 Tablespoons tomato paste
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 16 ounces rigatoni pasta, cooked per package directions
- freshly grated parmesan cheese, for serving
Equipment
- 1 Slow Cooker
Instructions
- Heat olive oil in a large skillet over medium high heat. When hot, add the chuck roast pieces. Sear the meat on all sides until nicely browned. Transfer the meat to the crockpot.
- Leave the accumulated grease in the skillet and reduce the heat to medium. Saute the onions and garlic until softened, about five minutes. Deglaze the pan with the red wine, and allow to simmer for 2-3 minutes. Transfer to the crockpot.
- Stir in the crushed tomatoes, tomato paste, fresh thyme, bay leaves, salt, and pepper. Cover the crockpot and set it to low for heat 6 to 8 hours or high heat for 4-6 hours.
- Using two forks, shred the meat into small pieces, removing any excess fat you see. Serve the ragu over hot cooked pasta, like rigatoni.
Notes
- The best cut of meat for Beef Ragu is a nicely marbled chuck roast. The fat on a chuck roast lends to perfectly juicy, tender meat after braising. You will want to remove any excess fat from the meat after cooking. You can do this when shredding the meat and before adding it back to the sauce.
- Use good quality tomatoes and tomato paste. I like Tuttorosso, Cento, Alessi, and Pomi brand canned tomatoes for the best flavor.
- Use a good, dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir for making beef ragu in the slow cooker. I like to drink Cab Sauv (my little abbreviation) so that’s what I use!
- Beef ragu needs a sturdy noodle for serving. Rigatoni, tagliatelli, ziti rigati, and pappardelle are great choices.
- Leftovers can be stored in an airtight container in the fridge for up to four days.
Looks beyond delicious! Can’t wait to make this!
Homemade beef ragu is always the best! I can’t resist it!
Such an easy and comforting recipe!! Everyone at my house enjoyed it!
This looks absolutely amazing! I love the use of chuck roast cooked down like that instead of ground beef. I can’t wait to try it!