Slow Cooker Ragu w. Pasta. This is that sauce. The one you make for family or friends when you are trying to show off, do something simple and feed a crowd. The dish you make when you are craving pasta and want leftovers for days. The Ragu that everyone asks that you make. All of the prep is in the chopping, and the dish comes together at the end with melty mozzarella cheese and a whole box of penne. I just know you are going to love this one.
Prepping the Ingredients
One of the most important parts of recipes like this and making them a little more streamlined, is doing all of the chopping & some or all of the measuring before you even start cooking. So chop all of your veggies first and then from there, we make our sauce.
Brown your ground beef first, not a huge worry on undercooking here because it is going to be in the crockpot for 6 hours. But I do like to cook it mostly all the way through to get a lot of the fat out instead of having a too-fatty sauce in the crockpot. Drain most of the fat & sauté onions in what you leave in the pan – so much flavor! From here, dump all ingredients, including your cans of tomatoes, into the slow cooker and stir.
Adding the Pasta
Cook your pasta with 20-30 minutes left on the crockpot. This will time it so that they finish up at around the same time. You can also make the noodles ahead of time or when you start with the pasta & just keep them covered tightly with a lid. Reheat them in the sauce.
To finish the sauce we add a cup of red wine & all of the cheeses too cook on the stove for 30 minutes while you set up for dinner. No need to stir crazy often, but I like to check it a few times. There is so much flavor in this ragu – it is addicting.
If you make this Slow Cooker Ragu, please let me know in the comments. I really absolutely love it & can’t wait for you to try it.
Want to make more recipes like this from QSC? This Vodka Sauce with Whipped Ricotta is a reader favorite.
This is a sponsored post with Tuttorosso Tomatoes. I adore their tomatoes in my sauces, and have used them in many non-sponsored recipes so I am so excited for you to make this recipe. Recipe originally appeared here
Slow Cooker Ragu w. Pasta
Equipment
- Slow Cooker
Ingredients
- 2 lbs lean ground beef
- 1 large yellow onion chopped
- 1 garlic clove minced
- 1 large carrot chopped
- 2 14.5 oz canes Tuttorosso Stewed Tomatoes Basil, Garlic & Oregano *substitute in notes
- 1 tbs Tuttorosso Tomato Paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp red pepper flakes
- 2 tbs Worcestershire sauce
- 1 tbs sugar
- 2 beef bouillon cubes
- salt & pepper
- 16 oz Penne Pasta (or pasta of choice) cook & drain when sauce is finishing in crockpot
- 1 cup Red Wine *
- 1 cup grated Parmesan Cheese
- 2 cups Shredded Mozzarella Cheese
- 3 cups Fresh Baby Spinach
Instructions
- 1. Prep Sauce for Slow Cooker: Prep all of your vegetables. In a large skillet over medium high heat, brown beef until cooked with a pinch of salt; drain any fat. Remove beef from skillet and sauté onions & garlic with another pinch salt until onions are translucent.
- 2. Slow Cooker Ragu: Place onions & beef in your slow cooker. Pour stewed tomatoes, crushed tomatoes, dried basil, oregano & pepper flakes, & bouillon cubes over beef & onions. Season with salt & pepper. Stir to mix well. Cook on low for 6 hours. Cook & drain your noodles before sauce is ready.
- 3. Add Pasta & Serve: In a large pot, add cooked & drained pasta, 1 cup red wine, parmesan & mozzarella cheeses. Cook medium-high 30 minutes to melt the cheese & cook the wine. Add spinach and stir until wilted (a few final minutes). Serve.
Home Cook’s Notes
- You can substitute 2 14.5oz cans of Tuttorosso Stewed Tomatoes Basil, Garlic & Oregano with 1 28oz can Tuttorosso Crushed Tomatoes with Basil. You can also use your favorite brand of tomatoes with similar ingredients.
- Substitute for red wine: Since it is a larger amount (1 cup), I like 1/2 cup of a tart, unsweetened juice like grape or cranberry & 1/2 cup broth (beef or veg). You can also do 1 cup of broth entirely.
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