Slow Cooker Red Wine Beef Ragu Rigatoni

Servings: 6
Prep Time: 15 minutes
Cook Time: 6–7 hours (LOW) or 3½–4 hours (HIGH)

Ingredients

• 2 pounds beef chuck roast, cut into 2-inch chunks
• 12 ounces rigatoni pasta, uncooked
• 1½ cups dry red wine (Cabernet Sauvignon or Merlot)
• 1½ cups beef stock or broth
• 6 ounces tomato paste
• 4 cloves garlic, minced
• 2 teaspoons dried rosemary (or 1 tablespoon fresh rosemary, chopped)
• 1½ teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano (optional)
• 1 tablespoon olive oil (optional)
• ¼ teaspoon red pepper flakes (optional)

For serving

• ½ cup freshly grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped (optional)

Instructions

1. Prepare the slow cooker
   Lightly grease the inside of your slow cooker with cooking spray or a little oil.
2. Add the beef and pasta
   Place the beef chuck chunks in an even layer at the bottom of the slow cooker. Scatter the uncooked rigatoni over the beef.
3. Make the sauce mixture
   In a bowl, whisk together the red wine, beef stock, tomato paste, garlic, rosemary, salt, black pepper, oregano, olive oil, and red pepper flakes until smooth.
4. Pour over the beef and pasta
   Carefully pour the mixture over the beef and rigatoni. Gently press any exposed pasta down into the liquid.
5. Cook
   Cover and cook on LOW for 6–7 hours or HIGH for 3½–4 hours, until the beef is tender and the pasta is cooked.
6. Shred the beef
   Once the beef is fork-tender, use two forks to shred it directly in the slow cooker and stir it into the sauce and pasta.
7. Let the sauce thicken
   Leave the slow cooker on WARM for 5–10 minutes to allow the ragu to thicken slightly.
8. Serve
   Spoon the beef ragu rigatoni into bowls. Top with grated Parmesan cheese and fresh parsley.

Serving Suggestions

• Serve with garlic bread or warm dinner rolls.
• Pair with a simple green salad with vinaigrette.
• Enjoy with a glass of the same red wine used in the recipe.

Variations & Tips

• For a milder flavor, use 1 cup red wine and 2 cups beef stock.
• Add chopped carrots, celery, or bell peppers for extra vegetables.
• Stir in baby spinach during the last 15 minutes of cooking.
• For a creamy version, mix in ⅓ cup heavy cream or mascarpone at the end.
• If you prefer firmer pasta, cook the rigatoni separately and combine it with the finished ragu before serving.

This slow cooker dish creates a rich, comforting bowl of tender beef and flavorful pasta, perfect for family dinners or cozy evenings at home.