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Slow Cooker Beef Ragu Recipe | Tender Italian Crockpot Beef Pasta Sauce

A cozy, slow-cooked Italian-style beef ragu with tender chuck roast simmered in tomatoes, aromatics, and red wine for a rich, crowd-pleasing sauce. Toss with pasta, spoon over polenta, or pile onto garlic bread; it freezes well and tastes even better the next day.
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Prep Time 25 minutes
Cook Time 9 hours
Total Time 9 hours 25 minutes
Servings 8 servings

Ingredients
  

Ingredients

  • 3 to 3.5 lb beef chuck roast, trimmed and cut into 3 large pieces
  • 2 tsp kosher salt, plus more to taste
  • 1 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine (Chianti, Sangiovese, or Cabernet)
  • 1 (28 oz) can crushed tomatoes
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp crushed red pepper flakes (optional, adjust to taste)
  • 2 bay leaves
  • 1 Parmesan rind (optional but recommended)
  • 2 to 3 tbsp balsamic vinegar, to finish
  • 1 to 1.5 lb wide pasta such as pappardelle or rigatoni
  • Freshly grated Parmesan cheese
  • Fresh basil or parsley, chopped
  • Olive oil, for finishing

Instructions
 

Instructions

  • Pat the beef dry and season all sides with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat and sear the beef until deeply browned on all sides, about 8 to 10 minutes total, then transfer to the slow cooker.
  • Reduce the skillet heat to medium, add the onion with a pinch of salt, and cook until softened and golden, 5 to 7 minutes.
  • Stir in the garlic and cook until fragrant, about 30 seconds.
  • Add the tomato paste and cook, stirring, 1 to 2 minutes until slightly darkened and caramelized.
  • Pour in the red wine, scrape up browned bits, and simmer 2 to 3 minutes to reduce by about half, then transfer the mixture to the slow cooker.
  • Add crushed tomatoes, diced tomatoes, oregano, basil, red pepper flakes, bay leaves, and Parmesan rind to the slow cooker and stir well.
  • Cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the beef shreds easily with two forks.
  • Discard the bay leaves and Parmesan rind, transfer the beef to a board, and shred with two forks.
  • Return the shredded beef to the slow cooker, stir in 2 tablespoons balsamic vinegar, and adjust salt, pepper, and balsamic to taste.
  • Cook pasta in well-salted water until al dente, reserving 1 cup of pasta water.
  • Toss the pasta with the ragu, adding splashes of pasta water to help the sauce cling, and finish with a drizzle of olive oil, grated Parmesan, and chopped herbs.

Notes

For best texture, cook on LOW. If skipping the sear, consider adding 1 tsp soy sauce and 1/2 tsp fish sauce for extra savoriness. To thicken, remove the slow cooker lid and cook on HIGH for 20 to 30 minutes or simmer in a wide skillet to reduce. Ragu keeps 4 days refrigerated or 3 months frozen; reheat gently and loosen with water or broth if needed. Options: add mushrooms with onions, swap in short ribs, finish with butter, or use broth plus a splash of vinegar instead of wine.