Slow Cooker Beef Ragu Pasta

If you’re craving a hearty, comforting meal that practically makes itself, this Slow Cooker Beef Ragu Pasta is calling your name. Tender chunks of beef chuck roast slowly simmered in a rich tomato sauce, infused with garlic and herbs, served over your favorite pasta — it’s the kind of dish that fills the home with warmth and invites everyone to the table. Perfect for busy weeknights or lazy weekends, this recipe is straightforward yet impressive, making it a staple you’ll want to keep coming back to.

Why You’ll Keep Making It

This Slow Cooker Beef Ragu Pasta isn’t just delicious; it’s incredibly convenient. Using a slow cooker means you can set it and forget it, freeing up your day for other things while the flavors develop beautifully over hours. The beef chuck roast becomes melt-in-your-mouth tender, soaking up the fragrant tomato sauce enhanced with garlic, oregano, and basil. Plus, it’s versatile—use any pasta you like, from classic spaghetti to rigatoni, to soak up every last bit of sauce. The simplicity combined with rich, deep flavors ensures it will become a go-to in your recipe rotation.

What Goes In

• 2 pounds beef chuck roast, cut into chunks – the star of the dish, slow-cooked to tender perfection
• 1 tablespoon olive oil – for searing the beef and building flavor
• 1 onion, chopped – adds sweetness and depth
• 3 cloves garlic, minced – for that irresistible aroma and flavor punch
• 1 can (28 ounces) crushed tomatoes – rich tomato base for the ragu
• 1 tablespoon tomato paste – intensifies the tomato flavor
• 1 teaspoon dried oregano – classic Italian herb to enhance the sauce
• 1 teaspoon dried basil – adds freshness and a hint of sweetness
• Salt and pepper to taste – essential seasoning
• 4 cups beef broth – creates the perfect slow-cooked sauce base
• 1 pound pasta of your choice – spaghetti, penne, rigatoni, or any pasta you love
• Grated Parmesan cheese for serving – adds a salty, nutty finish
• Fresh basil leaves for garnish – for a pop of color and fresh flavor

Before You Start: Equipment

• Slow cooker – essential for that low-and-slow cooking magic
• Large skillet or frying pan – to sear the beef before slow cooking for extra flavor
• Sharp knife – to cut the beef and chop the onion
• Wooden spoon or spatula – to stir the sauce
• Large pot – to cook the pasta
• Colander – to drain the pasta

How to Prepare Slow Cooker Beef Ragu Pasta

Step 1: Prep and Sear the Beef

Start by patting your beef chuck roast chunks dry with paper towels—this helps achieve a good sear. Heat the olive oil in a large skillet over medium-high heat. Add the beef chunks in batches, making sure not to overcrowd the pan, and sear until browned on all sides. This step locks in the juices and adds a beautiful depth of flavor to your ragu.

Step 2: Sauté Onion and Garlic

In the same skillet, add the chopped onion, stirring occasionally until it softens and becomes translucent, about 5 minutes. Then add the minced garlic, cooking for another minute until fragrant. This builds the aromatic base for your sauce.

Step 3: Combine Ingredients in Slow Cooker

Transfer the seared beef, sautéed onion, and garlic into your slow cooker. Pour in the crushed tomatoes, beef broth, and stir in the tomato paste, oregano, and basil. Season generously with salt and pepper. Give everything a gentle stir to combine.

Step 4: Slow Cook

Cover the slow cooker and cook on low for 7 to 8 hours or on high for 4 to 5 hours. The beef will become incredibly tender, and the sauce will thicken and deepen in flavor.

Step 5: Cook the Pasta

About 20 minutes before the ragu is done, bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Drain well.

Step 6: Shred the Beef and Mix

Remove the beef chunks from the slow cooker and shred them with two forks. Return the shredded beef to the sauce and stir to combine. Taste and adjust seasoning if needed.

Step 7: Serve

Plate your pasta and generously ladle the beef ragu over the top. Sprinkle with freshly grated Parmesan cheese and garnish with fresh basil leaves. Serve immediately and enjoy!

Allergy-Friendly Swaps

• Gluten-free pasta: Use gluten-free pasta varieties if you’re avoiding gluten.
• Vegetarian option: Swap beef chuck roast with hearty mushrooms or lentils for a plant-based ragu.
• Low-sodium broth: Use reduced-sodium beef broth to control salt levels.
• Dairy-free: Opt for nutritional yeast or a dairy-free cheese alternative instead of Parmesan.

Common Errors (and Fixes)

• Beef is tough after cooking: Make sure to cook the beef low and slow for the full time. If it’s still tough, cook it a bit longer until it easily shreds.
• Ragu is too watery: Remove the lid during the last 30 minutes of cooking to let the sauce reduce, or stir in a tablespoon of tomato paste to thicken it.
• Sauce is bland: Don’t forget to season with salt and pepper towards the end. Fresh herbs like basil can also brighten up the flavor.
• Pasta is mushy: Cook pasta just until al dente and don’t overcook it in the sauce. Combine just before serving.

Make-Ahead & Storage

This Slow Cooker Beef Ragu Pasta is fantastic for meal prep. You can make the ragu sauce in advance and store it in the refrigerator for up to 3 days or freeze it for up to 3 months. When ready to eat, thaw and reheat gently on the stove or in the slow cooker. Cook fresh pasta when serving for the best texture.

Leftover pasta and ragu can be stored together in an airtight container in the fridge for up to 2 days. Reheat with a splash of broth or water to loosen the sauce.

Your Top Questions

Can I use a different cut of beef?

Absolutely! While beef chuck roast is ideal for slow cooking because of its marbling and tenderness, you can also use beef brisket or short ribs. Just be mindful of cooking times to ensure the meat becomes tender and shreddable.

What pasta works best with beef ragu?

Hearty pasta shapes like pappardelle, rigatoni, or penne are perfect because they hold onto the chunky sauce well. However, feel free to use spaghetti or any pasta you enjoy.

Can I make this in an Instant Pot?

Yes! You can brown the beef and sauté the onions and garlic using the sauté function, then pressure cook the ragu for about 60 minutes. Finish with a quick release and shred the beef before serving.

How do I store leftovers to keep the pasta from getting soggy?

Store the ragu sauce and cooked pasta separately. When reheating, combine them just before serving to maintain the best texture.

Reader Favorites

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• Slow Cooker Pot Roast – a classic slow cooker recipe that’s tender and juicy every time.

Time to Try It

There’s something truly special about a meal that combines ease with incredible flavor, and this Slow Cooker Beef Ragu Pasta checks all the boxes. Whether you’re feeding a family or meal prepping for the week, it delivers satisfying comfort with every bite. Gather your ingredients, set your slow cooker, and get ready to enjoy a delicious pasta dinner that feels like it took hours of effort but barely did. Your taste buds (and your schedule) will thank you!

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