This slow cooker red wine beef ragu rigatoni is one of those cozy, set-it-and-forget-it dinners that makes the whole house smell amazing. Everything centers around one simple mixture—red wine, beef stock, tomato paste, rosemary, and plenty of garlic—that you ladle right over raw beef chuck and rigatoni in the slow cooker. By the time evening rolls around, the beef is fall-apart tender, the pasta has soaked up all that rich flavor, and you’ve got a big, hearty comfort bowl that feels like a hug from the inside. It’s an easy, family-friendly take on a classic Italian-style ragu, without any fussy steps or extra pans.
Serve big scoops of the beef ragu rigatoni in warm bowls and top with freshly grated Parmesan or Romano cheese, plus a sprinkle of chopped fresh parsley if you have it. A simple green salad with a bright vinaigrette helps balance the richness, and a side of garlic bread or warm dinner rolls is perfect for soaking up the extra sauce. If you like, pour a glass of the same red wine you used in the dish to tie everything together.
Slow Cooker Red Wine Beef Ragu RigatoniServings: 6
Ingredients
2 pounds beef chuck roast, cut into large 2-inch chunks
12 ounces rigatoni pasta, uncooked
1 1/2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
1 1/2 cups beef stock or broth, low sodium if possible
6 ounces tomato paste (one small can)
4 cloves garlic, minced
2 teaspoons dried rosemary, crushed (or 1 tablespoon fresh rosemary, finely chopped)
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
1 teaspoon dried oregano (optional, for extra Italian flavor)
1 tablespoon olive oil (optional, helps the sauce cling to the pasta)
1/4 teaspoon red pepper flakes (optional, for a mild kick)
1/2 cup freshly grated Parmesan cheese, for serving
2 tablespoons chopped fresh parsley, for serving (optional)
Directions
Lightly grease the inside of your slow cooker with a bit of cooking spray or oil to help prevent sticking.
Place the raw beef chuck chunks in an even layer on the bottom of the slow cooker. Scatter the uncooked rigatoni over the top of the beef, spreading it out as much as possible so it’s not clumped in one spot.
In a medium mixing bowl or large measuring cup, prepare the 1 mixture: whisk together the red wine, beef stock, tomato paste, minced garlic, dried rosemary, salt, black pepper, dried oregano (if using), olive oil (if using), and red pepper flakes (if using). Stir until the tomato paste is mostly dissolved and the mixture looks smooth and uniform.
Holding the bowl carefully over the slow cooker, slowly pour this 1 mixture evenly over the raw beef chuck and rigatoni, making sure to cover as much of the pasta and meat as you can. Use a spoon or spatula to gently press any exposed rigatoni down into the liquid so most of it is submerged; it’s okay if a few pieces peek out.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 1/2 to 4 hours, until the beef is very tender and the rigatoni is cooked through. About halfway through the cooking time, give everything a gentle stir if you can, making sure the pasta is still mostly under the sauce.
Once the beef is fork-tender, use two forks to gently shred the beef pieces right in the slow cooker, stirring them into the sauce and rigatoni. Taste and adjust seasoning with a bit more salt and pepper if needed.
Let the ragu sit on the WARM setting for 5 to 10 minutes to thicken slightly, then spoon the beef ragu rigatoni into bowls. Top with grated Parmesan and chopped parsley before serving.
Variations & Tips
For picky eaters, you can reduce the red wine to 1 cup and increase the beef stock to 2 cups for a milder flavor; the alcohol cooks off, but the taste can still be strong for some kids. If anyone in the family isn’t a fan of rosemary, swap it for dried basil or Italian seasoning. To sneak in extra veggies, stir in 1 to 2 cups of finely chopped carrots, celery, or bell peppers on top of the beef before adding the rigatoni, or fold in a few handfuls of baby spinach during the last 15 minutes of cooking until wilted. If you prefer to cook the pasta separately so it stays firmer, leave the rigatoni out of the slow cooker, cook it on the stovetop according to package directions, and then toss it with the finished beef ragu right before serving. For a creamier version, stir in 1/3 cup of heavy cream or a few tablespoons of mascarpone or cream cheese at the end. You can also use pork shoulder or boneless short ribs instead of beef chuck if that’s what you have on hand. Leftovers reheat well with a splash of extra beef stock or water to loosen the sauce, and they make a great next-day lunch tucked into a thermos for school or work.
