When the weather turns chilly and life feels extra busy, there’s nothing quite like a warm, hearty meal to bring everyone to the table. This Beef Ragu is a true labor of love made simple, thanks to the magic of a slow cooker. Packed with tender, shredded beef, rich tomatoes, aromatic herbs, and perfectly cooked pasta, it’s the ultimate comfort food with minimal effort.

Whether you’re serving it on a weeknight or sharing it with guests, this dish transforms humble ingredients into a restaurant-worthy meal. Best of all, it’s versatile—perfect for lazy Sundays or those evenings when you just want to toss everything into the crockpot and let dinner cook itself. Pair it with fresh parmesan and a cozy glass of wine, and you’ve got a recipe for the perfect night in.

Beef Ragu

Ingredients:

• 2 pounds chuck roast

• 1½ teaspoons kosher salt

• ½ teaspoon black pepper

• 2 teaspoons Italian seasoning

• 1½ tablespoons minced garlic

• 1 large onion, diced

• 2 medium carrots, peeled and diced

• 2 celery stalks, diced

• 2 tablespoons tomato paste

• 1 (28-ounce) can crushed tomatoes

• 1 cup beef broth

• 1 cup red wine

• 12 ounces pappardelle, tagliatelle, or fettuccine

• Freshly grated Parmesan, for serving

Directions:

1. Season the chuck roast on all sides with salt, pepper, and Italian seasoning.
2. Add the garlic, onion, carrots, and celery to the bottom of the slow cooker. Place the seasoned chuck roast on top.
3. Add the tomato paste, crushed tomatoes, beef broth, and red wine. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is very tender and easily pulls apart.
4. Remove the beef from the slow cooker and shred with two forks. You can also transfer it to a stand mixer fitted with the flat beater and mix on low until shredded. Discard any large pieces of fat.
5. Return the shredded beef to the slow cooker and stir it into the sauce. Taste and season with additional salt and pepper as needed.
6. If your slow cooker has a sauté setting: Turn it to sauté and bring the sauce to a gentle boil. Add the uncooked pasta and cook according to package directions, stirring occasionally, until al dente. If the sauce becomes too thick, add a splash of beef broth or water as needed.
7. If your slow cooker does not have a sauté setting: Cook the pasta separately on the stovetop until just al dente. Drain and add it directly to the slow cooker with the ragu. Toss everything together and let it sit on HIGH for about 10–15 minutes so the pasta can soak up some of the sauce.
8. Serve warm topped with freshly grated Parmesan cheese.

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Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!