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Slow Cooker Beef Ragu Pasta

This Slow Cooker Beef Ragu Pasta is hearty and comforting! Tender beef simmered in rich tomato sauce, served over your favorite pasta—perfect for busy weeknights.
Prep Time20 minutes
Cook Time7 hours
Total Time7 hours 20 minutes
Servings: 6 servings

Ingredients

  • 2 pounds beef chuck roast cut into chunks
  • 1 tablespoon olive oil for searing the beef and building flavor
  • 1 onion chopped
  • 3 cloves garlic minced
  • 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
  • 1 teaspoon dried basil adds freshness and a hint of sweetness
  • salt and pepper to taste
  • 4 cups beef broth creates the perfect slow-cooked sauce base
  • 1 pound pasta of your choice
  • grated Parmesan cheese for serving
  • fresh basil leaves for garnish

Instructions

  • Pat beef chuck roast chunks dry with paper towels to help achieve a good sear.
  • Heat olive oil in a large skillet over medium-high heat. Add beef chunks in batches and sear until browned on all sides.
  • In the same skillet, add chopped onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  • Transfer seared beef, sautéed onion, and garlic into the slow cooker. Pour in crushed tomatoes, beef broth, then stir in tomato paste, oregano, and basil. Season with salt and pepper and stir to combine.
  • Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until beef is tender and sauce thickens.
  • About 20 minutes before ragu is done, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain well.
  • Remove beef chunks from slow cooker and shred with two forks. Return shredded beef to the sauce and stir to combine. Adjust seasoning if needed.
  • Plate pasta and ladle beef ragu over the top. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves. Serve immediately.

Equipment

  • Slow Cooker
  • Large skillet or frying pan
  • Sharp Knife
  • Wooden Spoon or Spatula
  • Large Pot
  • Colander

Notes

  • Cook the beef low and slow for full tenderness; extend cooking time if beef is still tough.
  • Remove lid during last 30 minutes to reduce watery sauce or add tomato paste to thicken.
  • Season with salt, pepper, and fresh herbs like basil toward the end for best flavor.
  • Cook pasta just until al dente to avoid mushy texture when combined with sauce.
  • Store ragu sauce and pasta separately to keep pasta from getting soggy when reheating.