Name: Slow Cooker Red Wine Ragù Pasta
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Ingredients: 4-5 pounds bone in beef (short ribs); kosher salt and black pepper; 3 slices thick-cut bacon (chopped); 1 1/4 cups dry red wine (such as Sangiovese); 1/2 cup low sodium beef broth; 2 28 ounce cans crushed San Marzano tomatoes; 1 6 ounce can tomato paste; 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); 1 teaspoon crushed red pepper flakes more or less to taste; 1 stick (8 tablespoons salted butter); 1/2 cup fresh grated parmesan cheese (save the rind); 1- pound dry pappardelle or tagliatelle pasta; 8 ounces burrata cheese (at room temperature, for serving)

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Slow Cooker Red Wine Ragù Pasta

Slow Cooker Red Wine Ragù Pasta. Turning a classic cozy fall/winter recipe into an easy slow cooker pasta using hearty beef short ribs, red wine, tomatoes, fresh herbs, and pappardelle pasta…finished off with fresh burrata cheese! This slow-cooked dinner is a hearty and delicious meal to come home to at the end of a busy day. And the best part? It’s an easy dinner to prepare that everyone loves. You simply can’t go wrong with a dinner like this red wine Ragù. Bonus? You can also make this in the Instant Pot or slow braise in the oven.

5 from 1 vote

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Prep Time 20

Cook Time 6

Total Time 6 20

Course Main Course

Cuisine American, Italian

Servings Servings

Equipment

Ingredients

4-5 pounds bone in beef short ribs
kosher salt and black pepper
3 slices thick-cut bacon chopped
1 1/4 cups dry red wine such as Sangiovese
1/2 cup low sodium beef broth
2 28 ounce cans crushed San Marzano tomatoes
1 6 ounce can tomato paste
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
1 teaspoon crushed red pepper flakes more or less to taste
1 stick 8 tablespoons salted butter
1/2 cup fresh grated parmesan cheese save the rind
1- pound dry pappardelle or tagliatelle pasta
8 ounces burrata cheese at room temperature, for serving

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Instructions

Slow Cooker:

Season the short ribs with salt and pepper. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the short ribs and sear on both sides. Remove the ribs and transfer to the slow cooker along with the bacon.
To the slow cooker, add the parmesan rind, wine, broth, tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, sage, red pepper flakes, 4 tablespoons butter, and season with salt and pepper. Cover and cook on low for 6-8 hours.
Once done cooking, remove the short ribs, let cool slightly, then shred the meat and discard the bones, parmesan rind, and thyme. Add the shredded meat and parmesan, toss with the sauce. Keep on warm.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and toss the pasta with 4 tablespoons butter.
Divide the pasta between plates, add the ragù, and toss well. Top each serving with burrata and additional parmesan.

Instant Pot:

Season the short ribs with salt and pepper. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the short ribs to the skillet and sear on both sides. Remove the ribs and transfer to the instant pot along with the bacon.
To the instant pot, add the parmesan rind, wine, broth, tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, sage, red pepper flakes, 4 tablespoons butter, and season with salt and pepper. Cover and cook on high pressure for 40 minutes.
Once done cooking, use the natural or quick release function. Remove the short ribs, let cool slightly, then shred the meat and discard the bones.
Meanwhile, set the Instant pot to sauté. Bring to a boil, boil 5-10 minutes or until the liquid reduces just slightly. Turn the instant pot off. Remove the thyme and parmesan rind and discard. Add the shredded meat and parmesan, toss with the sauce. Keep on warm.
Finish as directed above for the slow cooker.

Stove-Top:

Preheat the oven to 325 degrees F.
Season the short ribs with salt and pepper. Cook the bacon in a large oven-safe braiser or cocotte over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the short ribs and sear on both sides. Add the bacon back.
To the pot, add the parmesan rind, wine, broth, tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, sage, red pepper flakes, 4 tablespoons butter, and season with salt and pepper. Cover and transfer to the oven. Cook for 3 hours or until the short ribs are tender and falling off the bone.
Once done cooking, remove the short ribs, let cool slightly, then shred the meat and discard the bones, thyme, and parmesan rind. Add the shredded meat and parmesan, toss with the sauce.
Finish as directed above for the slow cooker.

Notes:

Wine Replacement: I recommend an equal amount of pomegranate or cranberry juice. If you don't have that on hand, use additional beef broth.
Searing the Short Ribs: if short on time, you can skip this step, but it does add great flavor. Also, if you have a fancy slow cooker that can also sear meats, that's amazing, and you should use that function!

Keyword #northeastnosh #slowcooker #instantpot #ragu #redwinerragu #sundaydinner #slowcookerragu #comfortfood #food #foodie #italiancuisine

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Slow Cooker Red Wine Ragù Pasta