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Slow Cooker Red Wine Sunday 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 Sunday 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 Sunday Ragù. Bonus? You can also make this in the Instant Pot or slow braise in the oven.
A Sunday night recipe…that’s equally great any day of the week. I just love the sound of a slow-cooked “Sunday Sauce” – don’t you?
You do, you do! And speaking of Sunday, I hope you all had a very lovely fall weekend (using the word lovely today because I use the words great and amazing way too much). Hoping it was also much warmer than mine. While Saturday was sunny, it was COLD, and then it snowed all day today. So, all in all, it was a bit of a chilly weekend.
I spent most of the weekend getting ready for the launch of HBH Super Simple. I did a lot of online shopping. And plenty of chit-chatting back and forth with you all via Instagram (my favorite thing to do!).
I can’t say that I’m well-rested, but I’m ready for the week ahead. And so ready to share one of my favorite recipes, this Sunday Ragù Sauce! Some of you may recall my original Sunday Sauce recipe. I shared it more than a few years back. It’s still a staple recipe for me…and for many of you as well (it’s a pretty popular recipe).
Today’s recipe is the updated version. It’s similar…ish, but also so different. Today’s ragù is a bit more classic. It has a richer deeper flavor, less spice, and most importantly, it’s made with red wine…and served with burrata.
Every twirl of pasta is so good.
Here are the details.
Making this Sunday ragù is EASY. You can do it in the slow cooker, the instant pot, or even slow braise the sauce in the oven. My preferred method is the slow cooker, but any of the three options are GOOD.
First up, I do recommend searing your short ribs before slow cooking. Yes, I know what a messy pain this is, but I also know that the additional flavor and texture that comes from searing the ribs adds so much to a dish like this. If you don’t have time, I get it, but please try to find it. Searing the ribs adds so much flavor to this ragù.
In addition to the ribs, there’s also bacon. The bacon adds a richness to this sauce, making it much closer to a true Italian style ragù.
Also, if you have a fancy slow cooker that has the ability to sear meats, that’s awesome. You should definitely use that function! I have my eye on this all in one browning slow cooker from All-Clad.
Once the ribs and bacon are set, the rest is simple as can be. Everything gets stirred together in the slow cooker then cooked low and slow all day long.
Nothing is better than the smells that will soon be coming from your kitchen. Like nothing. That’s why this ragù is so perfect for Sunday. You can throw it together in the morning, go off and do your Sunday thing. and come home to a house that smells like grandmas, with a hearty warming dinner just waiting to be served.
By the time the ragù has finished cooking, the ribs should be falling off the bone. Just remove and discard the ribs, shred the meat, and toss with the sauce. Add a little butter and grated parmesan cheese. Trust me here, you need these two ingredients to complete your sauce.
The butter makes the sauce smooth, while the parmesan adds flavors.
The final thing you need to do?
Pasta. My favorite cut of pasta for this style ragù is a wider cut pappardelle pasta, but tagliatelle is an equally great option. If you have a hard time finding either one simply use whatever cut of pasta your family enjoys.
Boil-off the pasta, toss with butter, and then toss with the sauce.
And that’s it – you’re ready to serve. Just be sure to add the burrata cheese and a little additional parmesan.
Oh, and a couple of chunks of rustic bread for mopping up all that sauce. DELICIOUS.
And one more thing…maybe add a glass of your favorite red wine too.
Do you have to wait until Sunday to make this?
Of course not! You can make this tonight or any night of the week…
But here’s my tip. Make this on Sunday for Sunday night dinner. This recipe feeds eight, so chances are you’ll have leftovers. And those leftovers…they are amazing. Probably better than the “fresh” sauce because the longer the sauce sits, the more time the flavors have to develop.
Obviously, you can use the ragù to served over pasta. But you can also serve it over creamy mashed potatoes, or even buttery polenta. All would be such great options, and very easy weekday meals since the sauce is already made. So you see what we did here? We just Sunday meal prepped…and it was so EASY.
Ok, and finally, this is also a great recipe for the upcoming holiday craze. Serve this to family, serve this up at your next dinner party, or even plan to serve this over Christmas. Again, you can’t go wrong. This is the EVERYTHING ragù you need in your back pocket for busy times, dinner parties, and holiday entertaining.
If you make this slow cooker red wine Sunday Ragù pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Slow Cooker Red Wine Sunday Ragù Pasta.
Servings: 8 8
Calories Per Serving: 2037 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Instructions
Slow Cooker
- 1. 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. 2. 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. 3. 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. 4. 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.6. Divide the pasta between plates, add the ragù, and toss well. Top each serving with burrata and additional parmesan.
Instant Pot
- 1. 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.2. 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.3. 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.4. 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. 5. Finish as directed above for the slow cooker.
Stove-Top
- 1. Preheat the oven to 325 degrees F.2. 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.2. 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.3. 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. 4. 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! I have my eye on this all in one browning slow cooker from All-Clad.
This post was originally published on October 21, 2019
I accidentally left my slow cooker on high and it’s been a little over 4 hours. Hopefully this won’t be overcooked. I’ll keep it on warm til dinner. Also, I didn’t see when to add the cooked bacon back in so I did before covering the cooker.
Hi Rachel! Please let me know how this turned out for you! xTieghan
I just discovered your website and am rapidly printing recipes!! I have a very large piece of leftover prime rib with ribs intact. Do you think this would be a good substitute for the rib meat? Thanks! I can’t wait to make this.
Hi Carrie,
Sure that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
What kind of cheese do you recommend substituting if you can’t find burrata? I know it’s close to mozzarella, but Mozz doesn’t seem like it would go well because it’s not soft and spreadable. Maybe ricotta?
Hey Lisa! Yes, I would use a bit of ricotta and just spread the ricotta on the bottom of your plate/bowl, then add the pasta. That will delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This was delicious, and the house smelled heavenly. Love that it makes a good amount, dinner ready for another day as well! I completely forgot to buy burrata, so will make sure I do for the next serving. As always, thanks for a great recipe.
Thank you Kathy!! I am so glad you enjoyed this recipe! xTieghan
Hi! Can I make this in a Dutch oven?
Thanks! Looks delish!
Hi there! Yes of course. That will work wonderful! Directions for cooking in a Dutch oven are listed just below the slow cooker directions. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I will have to say that I kind of set myself up for disappointment on this one. I looked at all the gorgeous photos of the pasta with the red sauce and in my mind I’m feeling Italian! The taste of this ragu is definitely not Italian, and I cannot say that I have tasted this flavour exactly before. It was just fine, but not what I was hoping for. My fault for making assumptions based on the pictures. I chose to make this recipe to use up some short ribs that I had in the freezer, so I was successful on that account. Short ribs are definitely fatty, so that is also something to consider when making this recipe.
Hi Lorrie! I am sorry this was not what you were hoping for! I have linked some more Italian recipes below, incase you would like to try those! xTieghan
https://fett-weg.today/one-pot-spicy-pesto-cheese-baked-rigatoni/%3C/a%3E%3Cbr /> https://fett-weg.today/montanara-pizza-classic-fried-italian-pizza/%3C/a%3E%3Cbr /> https://fett-weg.today/slow-cooker-vodka-bolognese-pasta/%3C/a%3E%3Cbr /> https://fett-weg.today/easiest-tomato-basil-penne-with-spicy-italian-chickpeas/%3C/a%3E%3C/p%3E
Wow! This is dish was incredibly flavorful and satisfying. I love pasta and was excited to try something new – this one’s a keeper!
Thank you so much Peggy! xTieghan
Made this for Valentine’s Dinner. Followed the recipe to a T. It was amazing as are all of Tieghan’s recipes but the timing was definitely off. I cooked as directed in my slow cooker. I have a pretty large one, but the thing was filled completely to the brim! The prep time was an hour and I’m a pretty experienced home cook. After the 6 hours the meat was still holding onto the bones for dear life and impossible to shred. Since we were starving we did our best to shred half the meat and ate it. We then put the crock pot on high for another two hours. The remaining short ribs fell right off the bone and shredded just by touching them. Our leftovers are soooooo good! Since the crockpot was so crowded I don’t think it cooked enough in the first 6 hours. How big is your crock pot Tieghan?
Hey Amy, sorry you had some trouble with this recipe. I have a large 8 quart crockpot, so I don’t have any trouble fitting this recipe inside. I will say that short ribs can really vary greatly and some just require a longer cooking time. Sounds like yours just needed some extra time.
Again, so sorry you had trouble, but very happy the leftovers turned our delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
First failure I’ve had with HBH recipe
Don’t understand why but the meat was so tough I couldn’t cut it never mind shred it . Why would this happen ? Cooked all day in my crock pot ?
Hi Kat! Oh no.. I am really sorry to hear that! Is there anything that could have gone wrong while making this recipe? Please let me know! xTieghan
Is dried sage and chopped sage the same? I see only very fine sage in a shaker for the dried spice.
Hi jen, I am referring to fresh chopped sage when I say “chopped:. You can use 2 teaspoons dried sage if you prefer. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
As always, the whole family loved your recipe. This one was so, so good on a cold snowy day and made the house smell amazing. I also love that there are veggies in the sauce. Thank you! Like some of the other comments have mentioned, short ribs aren’t cheap, so I think I might experiment with a roast cut in half or 1/4’s to lower the cost next time. Such a fantastic cold weather recipe! Thanks again!
So happy to hear that! I hope you are staying warm! Thank you Laura! xTieghan
thank you so so so much for this AMAZING recipe! i was craving something hearty and homely a couple of days ago and i saw this, made it, tasted it and instantly fell in love with it. definitely keeping this all for myself!
Haha that is so great to hear! Thank you Angie! xTieghan
OMGOODNESS… AMAZING! We did it in the instant pot ! Definitely company worthy! Thank you SO MUCH for another WONDERFUL recipe!
So amazing to hear! Thank you for trying this Cynthia! xTieghan
This was so delicious! Everyone had seconds.
Love that! Thank you Rachel! xTieghan
A labor of love, this is one of the best ragu’s I’ve ever had. Buy good pasta for it! Serving a double batch for Christmas.
Thank you so much Joe! I am so glad this turned out so well!! xTieghan