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