Beef Ragu with Rigatoni

Sara Andrea


Delicate slow cooked beef in a homemade ragu puts a smile on everyones face. You can let this dish simmer all day without worry. I usually have a nice garlic bread to accent this meal, with a side of arugula and fennel salad.


☆☆☆☆☆ 0 votes

15 Min
9 Hr
Slow Cooker Crock Pot


  • 1
    onion, minced
  • 2 Tbsp
    tomato paste
  • 3 clove
    garlic, minced
  • 1 1/2 tsp
    fresh oregano, minced (or 1/2 t dried)
  • 1 tsp
    fresh rosemary, minced (or 1/4 t dried)
  • 1 tsp
  • 1 can(s)
    (28 oz) tomato puree
  • 2 Tbsp
    soy sauce, low sodium
  • 1/2 tsp
  • 1/2 tsp
  • 1
    bay leaf
  • 2 lb
    boneless beef chuck roast, cut into 2 inch pieces
  • 1 Tbsp
    red win vinegar
  • 1 pkg
    whole-wheat rigatoni, cooked

How to Make Beef Ragu with Rigatoni


  1. In a microwave safe bowl, mix together onion, tomato paste, garlic, oregano, rosemary, and oil. Heat for 5 minutes in microwave, stirring occasionally. Transfer to slow cooker. Add tomato puree, soy sauce, salt, pepper, and bay leaf. Stir. Add beaf. Cover and cook 9 hours on low or 6 hours on high.
  2. Discard bay leaf. Break beef chunks into 1 inch pieces using tongs or a fork. Stir in vinegar.
  3. Cook pasta according to directions. Drain pasta. Combine pasta and sauce. Serve.

Printable Recipe Card

About Beef Ragu with Rigatoni

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian

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