The Coziest Slow Cooker Red Wine Ragu Pasta Recipe for Fall

Crafting a mouthwatering slow cooker red wine ragu pasta sparks pure culinary magic in our kitchen.

Rich aromas fill every corner with promises of comfort.

Tender meat slowly breaks down, creating depths of flavor that dance across your palate.

Weekend cooking becomes an effortless adventure with minimal prep and maximum satisfaction.

Simple ingredients merge into a luxurious sauce that whispers Italian countryside memories.

Hearty and robust, this dish transforms ordinary dinner into an extraordinary experience.

Come savor each delectable bite and fall in love with this irresistible recipe.

FAQs

• What type of wine works best for this ragu?

A dry red wine like Cabernet Sauvignon or Merlot works perfectly. The wine adds depth and richness to the sauce, creating a more complex flavor profile.

• Can I use a different cut of meat instead of short ribs?

Beef chuck roast is an excellent alternative. It’s similarly fatty and becomes tender when slow-cooked, providing similar rich flavor and texture to short ribs.

• Is this recipe spicy?

The red pepper flakes provide a mild heat. You can adjust the amount to your preference or omit them completely for a non-spicy version. The overall dish is more about deep, robust flavors than intense spiciness.

• Do I need a specific type of pasta for this ragu?

While the recipe doesn’t specify, wide, flat pasta like pappardelle or tagliatelle work best.

Slow Cooker Red Wine Ragu Pasta Highlights

• Unleash Bold Flavors: This recipe packs an incredible punch of rich, deep flavors from red wine, bacon, and slow-cooked short ribs that will make your taste buds dance.
• Master Versatile Cooking Methods: Enjoy flexibility with three cooking techniques – slow cooker, instant pot, and oven-braised – giving you options based on your kitchen equipment and schedule.
• Comfort Food Champion: Perfectly designed for cozy family dinners, gathering with friends, or when you want a seriously satisfying meal that feels like a warm culinary hug.
• Minimal Hands-On Effort: The slow-cooking process means you can prep ingredients quickly and then let the cooking method do all the hard work while you relax or tackle other tasks.

Ingredients For Red Wine Ragu Pasta

• Short Ribs: A tender and flavorful cut that becomes incredibly soft when slow-cooked.
• Bacon: Provides a rich, smoky base flavor to the sauce and adds depth to the overall dish.

• Onion, Garlic, Celery, Carrot: These vegetables create a classic flavor foundation for the ragu and add natural sweetness and complexity.
• Thyme, Sage: Fresh herbs that contribute earthy and aromatic notes to the sauce.
• Red Pepper Flakes: Adds a subtle heat and gentle spiciness to the dish.

• Red Wine: Provides rich depth and complexity to the sauce.
• Beef Broth: Creates a savory liquid base for braising the meat.
• Tomatoes, Tomato Paste: Offer a tangy base and help thicken the sauce.
• Parmesan Rind: Adds a subtle umami and cheese flavor to the sauce.
• Butter: Contributes richness and helps smooth out the sauce.
• Salt, Pepper: Essential seasonings that enhance all other flavors.

• Pasta: The vehicle for serving the delicious ragu sauce.
• Burrata, Parmesan: Creamy and sharp cheeses for topping and finishing the dish.

Stepwise Guide For Red Wine Ragu Pasta

Step 1: Prepare Bacon and Short Ribs

Cook bacon in a skillet over medium heat until crispy.

Remove bacon and drain excess grease, leaving a thin layer.

Season short ribs with salt and pepper.

Sear ribs in the same skillet until golden brown on all sides.

Step 2: Transfer Ingredients to Cooking Vessel

Place seared short ribs and crispy bacon into your cooking device (slow cooker, instant pot, or oven-safe pot).

• Parmesan rind
• Red wine
• Beef broth
• Canned tomatoes
• Tomato paste
• Chopped onion
• Minced garlic
• Diced celery
• Chopped carrot
• Fresh thyme
• Sage leaves
• Red pepper flakes
• Butter

Season with additional salt and pepper.

Step 3: Slow Cook the Ragu

Cook the mixture on low heat for 6-8 hours in a slow cooker, 40 minutes on high pressure in an instant pot, or 3 hours at 325°F in the oven until meat is tender and falling apart.

Step 4: Shred the Meat

Remove short ribs and let cool slightly.

Shred meat, discarding bones, thyme, and parmesan rind.

Return shredded meat to the sauce.

Step 5: Cook Pasta

Bring a large pot of salted water to boil.

Cook pasta until al dente.

Drain and toss with butter.

Step 6: Serve and Garnish

Divide pasta among plates.

Top with ragu sauce.

Garnish with fresh burrata and grated parmesan cheese.

Tips For Slow Cooker Red Wine Ragu Pasta

• Sear short ribs before slow cooking to develop rich, caramelized flavors that elevate the entire dish's taste profile.
• Replace red wine with pomegranate juice, cranberry juice, or extra beef broth for a non-alcoholic version without compromising taste.
• Choose wide, sturdy pasta like pappardelle or rigatoni that can hold the hearty, meaty sauce effectively.
• Shred meat finely and mix thoroughly with sauce to ensure every pasta bite delivers maximum flavor and tender meat pieces.
• Add parmesan rind during cooking to infuse deep, savory undertones that complement the rich meat sauce.

Flavor Variations For Red Wine Ragu Pasta

• Vegetarian Ragu: Replace short ribs with hearty mushrooms like portobello or king oyster, chopped into chunks. Use vegetable broth instead of beef broth for a plant-based version that maintains rich, deep flavors.
• Gluten-Free Option: Swap traditional pasta with gluten-free pasta made from rice, quinoa, or chickpea flour. Ensure all other ingredients are certified gluten-free.
• Low-Carb Alternative: Use spiralized zucchini noodles or spaghetti squash instead of traditional pasta. Keep the protein-rich meat sauce and cheese toppings for a satisfying low-carbohydrate meal.
• Mediterranean Spin: Replace red wine with dry white wine or extra beef broth. Add kalamata olives and fresh oregano to give the sauce a Mediterranean flavor profile.

Suggested Pairings For Red Wine Ragu Pasta

• Cozy Family Feast: Serve this rich, hearty ragu with crusty Italian bread to soak up every delicious drop of sauce.
• Wine-Lover's Pairing: Match the deep flavors with a bold red wine like Chianti or Cabernet Sauvignon, enhancing the meal's complexity and depth.
• Herbaceous Garnish: Sprinkle fresh chopped basil or parsley on top for a bright, fresh contrast to the robust, meaty sauce, adding color and a zesty finish.
• Comfort Side Option: Complement the pasta with a simple green salad dressed in a light vinaigrette to cut through the richness and provide a refreshing balance.

Storage Advice For Red Wine Ragu Pasta

• Store leftovers in an airtight container for up to 4 days in the refrigerator. Ensure the pasta and ragu are cooled completely before sealing to prevent bacterial growth.
• Transfer ragu and pasta separately to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Place pasta and ragu in a microwave-safe dish. Add a splash of broth or water to prevent drying. Cover and heat in 30-second intervals, stirring between each, until warmed through.
• Warm ragu in a skillet over medium-low heat, stirring occasionally. Add a little broth to maintain moisture. Separately, warm pasta in a pot with a bit of butter until heated, then combine.

Slow Cooker Red Wine Ragu Pasta Recipe

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4.6 from 25 reviews

• Total Time: 8 hours 20 minutes
• Yield: 8 1x

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Description

Rich, hearty slow cooker red wine ragu pasta brings Italian comfort to your dinner table. Tender beef braised in robust red wine creates a luxurious sauce that clings perfectly to pasta, inviting you to savor each delectable bite.

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Ingredients

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Meat:

• 4–5 pounds bone-in beef (short ribs)

Meat Accompaniments:

• 3 slices thick-cut bacon (chopped)

Aromatics and Herbs:

• 1 yellow onion (chopped)
• 6 cloves garlic (finely crushed or chopped)
• 3 ribs celery (finely chopped)
• 1 carrot (finely chopped)
• 2 sprigs fresh thyme (or 1 tablespoon dried thyme)
• 1 tablespoon fresh chopped sage (or 1 teaspoon dried sage)

Liquids:

• 1 1/4 cups dry red wine (such as Sangiovese)
• 1/2 cup low sodium beef broth

Tomato Components:

• 2 28-ounce (794 grams) cans crushed San Marzano tomatoes
• 1 6-ounce (170 grams) can tomato paste

Seasonings:

• Kosher salt
• Black pepper
• 1 teaspoon crushed red pepper flakes

Dairy and Cheese:

• 1 stick (8 tablespoons / 113 grams salted butter)
• 1/2 cup fresh grated parmesan cheese
• 8 ounces (226 grams) burrata cheese (at room temperature, for serving)

Pasta:

• 1 pound (454 grams) dry pappardelle or tagliatelle pasta

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Instructions

1. Generously coat short ribs with salt and pepper for robust flavor enhancement.
2. Render bacon in a skillet over medium heat until crispy, approximately 5 minutes. Remove bacon, reserving 1 tablespoon of grease.
3. Sear short ribs in the reserved bacon fat, creating a caramelized exterior on both sides.
4. Transfer seared short ribs and crispy bacon into the slow cooker.
5. Pour red wine, beef broth, crushed tomatoes, and tomato paste into the slow cooker.
6. Add diced onion, minced garlic, chopped celery, grated carrot, fresh thyme, sage, red pepper flakes, and butter.
7. Season the mixture with additional salt and pepper to taste.
8. Cover and slow cook on low temperature for 6-8 hours until meat becomes incredibly tender.
9. Remove short ribs and gently shred meat, discarding bones and herb stems.
10. Reincorporate shredded meat and grated parmesan into the rich sauce.
11. Cook pasta in salted boiling water until perfectly al dente, approximately 8-10 minutes.
12. Toss hot pasta with melted butter for additional richness.
13. Plate pasta and generously ladle ragu over the top.
14. Garnish with creamy burrata and extra parmesan cheese.
15. Optional: substitute wine with pomegranate juice or additional beef broth if needed.

Notes

• Enhance flavor by taking time to sear short ribs, creating a rich caramelized exterior that deepens the overall taste profile of the ragu.
• Skip searing only if absolutely pressed for time, understanding that some depth of flavor will be sacrificed in the process.
• Customize the heat level by adjusting red pepper flakes – use less for a milder version or more for those who enjoy a spicier sauce.
• Try wine alternatives like pomegranate or cranberry juice for non-alcoholic versions, ensuring the sauce maintains its complex flavor complexity.

• Prep Time: 20 minutes
• Cook Time: 8 hours
• Category: Lunch, Dinner
• Method: Slow Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 641 kcal
• Sugar: 7 g
• Sodium: 365 mg
• Fat: 38 g
• Saturated Fat: 18 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.5 g
• Carbohydrates: 34 g
• Fiber: 6 g
• Protein: 47 g
• Cholesterol: 152 mg