Fettuccine with Slow Cooker Beef Ragu Bolognese

Slow Cooker Beef Ragu Bolognese

Dear world, I have a public service announcement: make this slow cooker beef ragu bolognese immediately.  I’ve never been so in love with a humble pasta sauce: deep flavors with a thick and meaty texture that’s creamy and cheesy at the same time. This is easy enough for a weeknight meal, (it cooks itself, you know!) but fancy enough for a holiday family Sunday supper.  I served mine with some crusty garlic bread and a big green salad.  It was perfection. Oh, and just a few glasses of wine 😉Slow Cooker Beef Ragu BologneseSlow Cooker Beef Ragu Bolognese Slow Cooker Beef Ragu Bolognese

Taylor and I slurped up every last bit of our enormous bowls of this goodness. And then I served the extra pasta sauce over spaghetti squash later in the week? Equally as amazing.  You can sub out the bolognese sauce in this recipe for the slow cooker beef ragu bolognese>No-Guilt Spaghetti Squash Bolognese

Slow Cooker Beef Ragu Bolognese

Fettuccine with Slow Cooker Beef Ragu Bolognese
Prep time
Cook time
Total time
The perfect Sunday dinner: Fettuccine with Slow Cooker Beef Ragu Bolognese
Serves: 6 servings
  • 3 lb beef chuck roast, (pot roast)
  • Salt and pepper
  • 28 oz can who San Marzano style tomatoes
  • 1 white onion, diced
  • 8 cloves garlic, peeled
  • 3 carrots, diced
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 tbsp red pepper flakes
  • 2 bay leaves
  • 1 tbsp dried Italian seasoning
  • 1 tbsp dried thyme
  • 1-2 tbsp cornstarch, (for thickening)
  • ½ cup grated parmesan cheese, plus more for topping
  • 1 lb box fettuccine, or other long pasta
  1. Season a beef chuck roast generously with salt and pepper.
  2. Add a whole 28 ox can of San Marzano tomatoes to the bottom of a crockpot, and place the beef chuck on top.
  3. Cover the beef and tomatoes with the diced onion, garlic, carrots, salt, sugar, red pepper, bay leaves, Italian seasoning, and thyme. Stir to mix and coat the beef.
  4. Cover and cook on "low" for 8 hours, or on "high" for 4 hours.
  5. Remove the beef chuck carefully from the crockpot, and shred with two forks.
  6. While the beef is out of the crockpot, use an immersion blender to blend the remaining tomatoes, veggies, and seasoning in the crockpot to make a thick, creamy sauce. If you don't have an immersion blender, you could transfer the sauce to a standard blender in small batches and return it to the crockpot. Return the shredded beef to the sauce and stir to coat.
  7. The sauce is likely to be a little thinner than you want, (bolognese/ragu should stick to the pasta in a hearty way), so you need to thicken it. Add ½ cup of grated parmesan cheese and stir.
  8. Additionally, a cornstarch slurry will also thicken it further. To make a cornstarch slurry, combine 1 tbsp cornstarch with 1 cup of the ragu sauce in a separate bowl, and then stir it back into the crockpot sauce. Cover the sauce back up, and cook on "low" for 20-30 minutes to see if it is thick enough. I did this twice to reach my desired thickness.
  9. When the sauce is thick enough, taste for seasoning, and add more salt, sugar, or red pepper flakes to reach your desired flavor.
  10. Meanwhile, cook the fettuccine according to the package instructions.
  11. Serve a big bowl of pasta topped with several scoops of the beef ragu and top with parmesan cheese. Enjoy!

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Written by Ally