If you’re craving a rich, slow-simmered pasta dish that tastes like it came from a cozy Italian kitchen, this Slow Cooker Red Wine Beef Ragu Rigatoni is exactly what you need. Tender beef slow-cooked in red wine, tomatoes, garlic, and herbs creates a deeply flavorful sauce that clings perfectly to hearty rigatoni pasta.
This dish is perfect for Sunday dinner, meal prep, or serving guests. The slow cooker does most of the work, making it easy while delivering bold, comforting flavors.
Ingredients
- 2½–3 lbs beef chuck roast
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pound rigatoni pasta
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
Step 1: Sear the Beef
- Heat olive oil in a skillet over medium-high heat.
- Season beef with salt and pepper.
- Sear on all sides until browned (about 3–4 minutes per side).
Step 2: Build the Sauce
- Place chopped onion and garlic in the slow cooker.
- Add crushed tomatoes, tomato paste, red wine, beef broth, and dried herbs.
- Place seared beef on top and spoon some sauce over it.
Step 3: Slow Cook
- Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is fork-tender.
- Remove beef, shred with two forks, and return to sauce.
- Let simmer another 15–20 minutes.
Step 4: Cook Pasta
- Cook rigatoni according to package instructions.
- Drain and toss with the beef ragu.
- Top with Parmesan and fresh parsley before serving.
Tips for the Best Beef Ragu
- Use a good-quality dry red wine for deeper flavor.
- Chuck roast works best for shredding.
- Let the sauce rest 10–15 minutes before serving.
- Add a splash of cream for a richer finish.
Delicious Variations
- Add carrots and celery for classic Italian flavor.
- Use pappardelle instead of rigatoni.
- Stir in a tablespoon of butter before serving.
- Add red pepper flakes for heat.
Serving Suggestions
- Garlic bread
- Caesar salad
- Roasted vegetables
- Extra grated Parmesan
Storage Instructions
- Store in refrigerator up to 4 days.
- Freeze ragu (without pasta) up to 3 months.
- Reheat gently on stovetop.
Frequently Asked Questions
Can I skip the wine?
Yes, replace with extra beef broth, but wine adds depth.
Can I make this ahead?
Yes, ragu tastes even better the next day.
Why is my sauce thin?
Simmer uncovered for 15–20 minutes to thicken.
Can I cook pasta directly in the slow cooker?
It’s best to cook pasta separately for proper texture.