Introduction
Welcome to a delightful culinary journey where the aroma of slow-cooked red wine beef ragu rigatoni fills your kitchen, inviting warmth and comfort. Imagine tender shreds of beef, infused with the rich flavors of red wine and tomatoes, generously coating each rigatoni pasta piece. This recipe is not just a meal; it’s an experience that brings people together around the table.
Why You’ll Love This Recipe
What makes this slow cooker red wine beef ragu rigatoni special is its exquisite blend of flavors that develop over hours of gentle cooking. The convenience of using a slow cooker allows you to set it and forget it, coming back later to a savory masterpiece. The dish is not only delicious but also versatile, making it suitable for family dinners or special occasions. Additionally, the slow cooking process ensures that the beef is tender and succulent, offering a melt-in-your-mouth experience.
For those looking for a hearty and comforting meal, this recipe ticks all the boxes. The combination of red wine, beef, and pasta creates a satisfying and flavorful dish that is sure to become a favorite in your recipe collection.
Ingredients
To prepare this slow cooker red wine beef ragu rigatoni, you will need the following ingredients:
– Beef chuck roast
– Olive oil
– Onion
– Carrots
– Celery
– Garlic
– Tomato paste
– Red wine
– Crushed tomatoes
– Beef broth
– Bay leaves
– Fresh thyme
– Salt and pepper
– Rigatoni pasta
– Parmesan cheese (for serving)
Step-by-Step Instructions
1. Begin by seasoning the beef chuck roast with salt and pepper. In a large skillet, heat olive oil over medium-high heat and sear the beef on all sides until browned. Transfer the beef to the slow cooker.
2. In the same skillet, sauté diced onions, carrots, and celery until softened. Add minced garlic and tomato paste, cooking for an additional minute to enhance the flavors.
3. Pour red wine into the skillet, scraping up any browned bits from the bottom. Add crushed tomatoes, beef broth, bay leaves, and fresh thyme. Bring the mixture to a simmer, then pour it over the beef in the slow cooker.
4. Cover and cook on low heat for 6-8 hours or until the beef is tender and easily shreds with a fork. Remove the beef from the slow cooker and shred it using two forks.
5. Cook the rigatoni pasta according to the package instructions until al dente. Toss the pasta with the beef ragu, garnish with Parmesan cheese, and serve hot.
Expert Tips for Success
– For added depth of flavor, consider browning the tomato paste along with the vegetables before deglazing with red wine. This step enhances the overall richness of the ragu.
– If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and stir it into the ragu during the last hour of cooking.
– Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer preservation. Simply reheat gently on the stovetop before serving.
– To elevate the dish further, top each serving with a drizzle of high-quality extra virgin olive oil and a sprinkle of fresh herbs like chopped parsley or basil.
Variations and Substitutions
If you’re looking to customize this recipe, you can experiment with different types of pasta such as penne or fettuccine for a unique twist. Vegetarians can substitute the beef with mushrooms or lentils to create a flavorsome vegetarian ragu. Additionally, adding a touch of balsamic vinegar to the ragu can enhance the acidity and depth of flavor.
Serving Suggestions
To serve this delectable slow cooker red wine beef ragu rigatoni, plate the pasta in shallow bowls, ensuring each portion is generously topped with the savory beef ragu. Sprinkle freshly grated Parmesan cheese over the pasta and serve with a side of crusty bread to mop up the delicious sauce. Pair this dish with a glass of full-bodied red wine like Chianti for a complete dining experience.
FAQs
Q: Can I use a different cut of beef for this recipe?
A: While chuck roast is ideal for slow cooking due to its marbling and tenderness, you can also use beef brisket or short ribs for a slightly different flavor profile.
Q: Can I make this recipe in an Instant Pot instead of a slow cooker?
A: Yes, you can adapt this recipe for the Instant Pot by adjusting the cooking times and settings. Sauté the ingredients using the sauté function before pressure cooking for a shorter duration.
Q: How can I make this dish spicier?
A: To add a kick of heat to the ragu, consider including a pinch of red pepper flakes or a dash of hot sauce during the cooking process.
Q: Is it necessary to marinate the beef before cooking?
A: While marinating the beef can enhance the flavors, the slow cooking process allows the meat to absorb the rich flavors of the sauce without the need for a separate marinade.
Final Thoughts
As you savor each bite of this slow cooker red wine beef ragu rigatoni, you’ll appreciate the time and care that went into creating this comforting dish. Whether enjoyed on a cozy evening at home or shared with loved ones during a gathering, this recipe is sure to leave a lasting impression. Embrace the simplicity and warmth of slow cooking with this hearty and flavorful meal, and let the experience of preparing and enjoying it enrich your culinary journey.
Slow Cooker Red Wine Beef Ragu Rigatoni
Tender shreds of beef infused with the rich flavors of red wine and tomatoes, generously coating rigatoni pasta for a hearty and comforting meal.
Ingredients
- 3 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 1 Onion, diced
- 2 Carrots, diced
- 2 Celery stalks, diced
- 4 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 28 ounces Crushed tomatoes
- 1 cup Beef broth
- 2 Bay leaves
- 3-4 sprigs Fresh thyme
- Salt and pepper to taste
- 1 pound Rigatoni pasta
- Parmesan cheese, for serving
Directions
- Season the beef chuck roast with salt and pepper. Sear the beef in a skillet until browned. Transfer to the slow cooker.
- Sauté onions, carrots, and celery in the skillet. Add garlic and tomato paste, cook for 1 minute.
- Deglaze the skillet with red wine. Add crushed tomatoes, beef broth, bay leaves, and thyme. Simmer and pour over the beef in the slow cooker.
- Cook on low heat for 6-8 hours until beef is tender. Shred the beef.
- Cook rigatoni pasta until al dente. Toss with beef ragu, garnish with Parmesan cheese, and serve.
- Optional: Mix cornstarch with water to thicken sauce during the last hour of cooking.
Nutrition Facts
