This Slow Cooker Italian Beef Ragu Pasta has a beautiful, rich tomato based sauce, beef that literally melts in your mouth, and of course, a good sprinkling of parmesan cheese. This is winter comfort food at it’s very best!
When it comes to the perfect winter dinner… this Slow Cooker Italian Beef Ragu Pasta is it!!! It’s the best combination of pull-apart slow cooked beef, covered in a rich tomato sauce and ALL the pasta!!!
There’s nothing better than popping this on in the morning, letting it slowly cook away all day and then sitting down to the most delicious dinner at night. Easy and soooooo good!
I generally use a beef chuck roast for my Slow Cooker Italian Beef Ragu Pasta – however, you can absolutely use beef brisket or bolar blade instead if you prefer (or that’s all you can get!). If you’d prefer a richer tasting sauce, you can substitute the 1/2 cup of liquid beef stock for 1/4 cup red wine and 1/4 cup liquid beef stock. Totally up to you!
This makes a big, BIG dinner (enough to easily serve 6 people… even 8!). If you can’t eat it all at once, then this yummy ragu can be frozen in an airtight container once it’s cooled. Perfect for those cold winter nights when you need an instant dinner!
And while we’re chatting about slow cooked meals, here’s a few of our other family favourite recipes:
- Slow Cooker Pulled Pork
- Slow Cooker Mexican Chicken Soup
- Slow Cooker Beef Roast
- Slow Cooker Chilli Con Carne
Do you have a slow cooker too? What’s your favourite slow cooker meal? Tell me, tell me, tell me… because I’m already running out of ideas (and the cold weather has only just arrived!).
Slow Cooker Italian Beef Ragu Pasta
This Slow Cooker Beef Ragu Pasta has a beautiful, rich tomato based sauce, beef that literally melts in your mouth and of course a good sprinkling of parmesan cheese. This is comfort food at it's best!
Ingredients
- 1 tbs olive oil
- Sea salt and cracked pepper to season
- 1 kg beef chuck roast (or beef brisket or beef solar blade)
- 1 brown onion
- 1 clove garlic (or 1 tsp minced garlic, crushed)
- 1 X 400g can of diced tomatoes
- 1/2 cup beef stock
- 1/2 cup tomato paste
- 2 tbsp fresh Italian herbs, finely chopped
- 500 g cooked pasta, to serve
- parmesan cheese, to serve
Instructions
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Heat the olive oil over high heat in a frying pan. Season the beef roast with salt and pepper and then sear on all sides until browned (approximately 5 minutes each side). Place the beef into the slow cooker.
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Add the sliced onion and the garlic to the frying pan and cook over medium heat until fragrant and the onion is transparent. Add to the slow cooker.
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Add the canned tomatoes, liquid beef stock, tomato paste and herbs.
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Cook on LOW for 8 hours or HIGH for 6 hours. The beef is ready when it can be pulled apart with a fork.
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Cook the pasta according to the packet instructions. Drain and place into the slow cooker and mix through the ragu.
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Serve with grated parmesan cheese.
What a perfect winter warming meal! I love using the slow cooker. My go-to entertaining meal is slow cooked pulled pork. Always a hit. Looking forward to seeing what else you make in the slow cooker!
Oh that sounds delicious!!!
Yum this sounds delicious. I love my slow cooker and just bought a new one because my other one died … from overuse most likely! A slow cooked meal is perfect on busy nights for my family.
Haha oh you’re good! I need to make a conscious effort to use mine more. I love it… but just seem to forget!
I love slow cooked food too and always makes a double portion so the freezer is full. There’s something magical isn’t there about chucking everything in, leaving it for hours and then dinner is there ready for you. I’ve got a beef & onion gravy recipe I revert to in the winter – it goes into pies, onto mash and pasta too.
Absolutely! Thats exactly how I feel about it!
I love my slow cooker, we make something similar and use it in pies. It freezes fabulously and I love the idea of serving it with pasta. What a wonderful winter warmer!
Oooh thats a great idea! I do love a good pie!
Hi I just wanted to clarify, you’ve written cook time is 6 hours but then place it in the slow cooker for 8 hours HIGH, which time and setting should I go with
Hi Kristy, Anywhere between 6-8 hours is fine. The flavours will just continue to enhance over that time. 🙂 xx
I had to smile – our recipes are virtually the same! Love it. And you’re right. Victorians NEED a slow cooker!! 🙂
Hahaha definitely! It’s a MUST!
Hi Lucy, I would love you to stop by Food on Friday: Pasta over at Carole’s Chatter to add this to the recipe collection! Cheers!
Do you put the meat in whole or cut it into pieces?
Just in whole! 🙂 Too easy!
Sounds delicious! Do you think this recipe would be suitable for a pressure cooker?
Absolutely!!