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.
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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 pasta 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.
- 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.
- 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.
- 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.
- 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
You are slow cooking this dish because you are using a cheap cut of meat. No need to get filet mignon or Kobe beef. The best is chuck roast or brisket. The slow cooker will do its job in breaking down the beef so it melts in your mouth.
Ragu is a meat-based sauce with tomatoes, mirepoix and red wine. Bolognese is just a version of ragu. It originated in Bologna and usually uses white wine and less tomatoes.
Yes, you can create a vegetarian version by using plant-based alternatives like crumbled tempeh or tofu instead of beef. Consider using vegetable broth and dairy-free options for creaminess.
Wine is a key ingredient to giving this ragu its depth of flavor. And using a wine you'd be willing to drink is even more important so don't go cheap on the wine.
Remember, once you open the wine to cook you have to drink it and that's never a bad thing. Having said that, you can use beef or chicken stock instead.
As you know, the choices of type of pasta are endless. Really at the end of the day any pasta you want will work with this slow cooker beef ragu recipe - from spaghetti to fettuccine to ziti.
However I've found pappardelle to be the best as its wide-flat noodles just soak up and cling to the meat sauce. But you could also change it up and go with goat cheese polenta if you prefer.
This slow cooker beef ragu will last about 3 days if stored in an airtight container in the fridge. You can also keep in the freezer for up to 3 months.
If freezing ahead of time, just sear the beef and let come to room temperature. After that, throw all the ingredients in a ziploc bag and lie on a flat surface in freezer to freeze. Once frozen, you can keep in the freezer for 3 months.
When ready to use, just let thaw in fridge overnight and then throw in slow cooker in the morning. If freezing after cooking, just let it come to room and then add to ziploc bag or airtight container. The ragu can be frozen for 3 months.
My preferred method is placing the leftover pasta in a skillet with a splash of water. Cook on medium-low until heated through.
You can also microwave. Place in a microwave-proof bowl with a splash of water and microwave for 1 minute. Stir and microwave for another minute or until heated through.
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
- Roasted Parmesan 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 thickener for the sauce.
- Whipping the ricotta cheese and placing on the bottom adds some extra creaminess as you eat the beef ragu.
Similar Recipes
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 me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Beef Ragu
Ingredients
- 2 lbs chuck beef, cut into 4 equal pieces
- salt salt & pepper to taste
- 2 tablespoon olive oil
- 2 cups mirepoix (equal amounts of diced onion, carrots and celery)
- 6 cloves garlic, minced
- 1 (28 oz can) crushed tomatoes
- ½ cup dry red wine
- 3 tablespoon tomato paste
- 1 (3 inch piece of) Parmesan rind
- 2 bay leaves
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper
- 1 beef bouillon cube
- 16 ounces pappardelle pasta
- ¾ cup reserved pasta water
- 2 cups whole milk ricotta, whipped in food processor
- Parmesan cheese and parsley for topping
Instructions
- Season chuck beef with salt and pepper. Heat olive oil in large skillet over medium-high heat and then sear the chuck beef on all sides until brown - about 2 minutes per side. Remove from skillet and set aside.
- Add mirepoix and garlic to bottom of slow cooker. Add chuck beef, crushed tomatoes, wine, tomato paste, Parmesan rind, bay leaves, basil, oregano, thyme, crushed red pepper and beef bouillon cube. Cover and cook on high for 6 hours or low for 8-10 hours.
- Discard the bay leaves and shred the beef.
- Cook the pasta according to package directions. Drain the pasta, saving ¾ cup reserved pasta water and return the pasta to the pot. Add the sauce from the slow cooker and the reserved pasta water. Increase the heat to high and cook, stirring, until the pasta and sauce are combined, about 1 minute.
- Spread whipped ricotta over bottom of bowl. Add ragu and serve with some Parmesan cheese and fresh parsley.
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 thickener for the sauce.
- Whipping the ricotta cheese and placing on the bottom adds some extra creaminess as you eat the ragu.
Tom says
I'm a big ragu fan. Will have to try this.