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  • Writer's pictureEmily

Slow Cooker Red Wine Ragu

Updated: Apr 23, 2022

If you're looking for the perfect Sunday supper dish, you've come to the right place! This recipe is soooo good. The tomato based beef sauce is so creamy with perfect hints of red wine, herbs, and salty bacon. What's even better, there are some hidden veggies in here that make it a more balanced the dish in both taste and nutrients!

It's also surprisingly easy with minimal prep. The only prep you have to do is searing the meat and chopping a couple vegetables, then just dump it all in a slow cooker and let it do the rest for you!


Serves: 6-8

Prep time: 20 minutes

Cook time: 8-10 hours (can be modified if you have less time, but the more time, the better)

1kg beef short ribs

Salt & pepper

3 slices bacon

1 1/4 cup red wine, preferably dry

1/2 cup beef broth

1 can tomato paste

1 (28 ounce) can crushed tomatoes

1 orange bell pepper, chopped

1 medium carrot, chopped

1/2 yellow onion, diced

2 tsp dried basil

1 Tbsp dried thyme

5 cloves garlic, crushed or chopped

1 Tbsp fresh sage, chopped or ripped

1 tsp red pepper flakes

1/4 cups Parmesan cheese, save 1 Tbsp additional for serving per serving

510 grams Pappardelle pasta


1. Cook the bacon in a pan on medium heat until crispy, remove from skillet and all grease except 1 Tbsp. Season beef with salt and pepper, then add to skillet and sear both sides. Meanwhile, dice and chop the onions, pepper, and carrot. Cut the bacon into bite-sized pieces.

2. Add beef and all other ingredients and give a good stir to mix. Put slow cooker on low and leave for 8-10 hours.

3. Once cooked, take beef out of slow cooker and remove bones. Place meat back in the slow cooker and stir into sauce, keep warm. Meanwhile, boil the pasta until cooked.

4. Divide past into dishes and top with ragu and Parmesan to serve.

Tip: Enjoy this with a nice glass of Pinot Noir, it goes so well together!

This is a very good meal prep dish to have for supper during the week as it stays good in the fridge for up to 4 days. If you're able, I would recommend warming up the sauce on the stove and cooking the pasta fresh each time as the pasta will be fresh each time and not sticky. The extra 10 minutes of prepping each time is worth it! Although, if you don't have the time, it's still good heated in the microwave as well!

I hope you enjoy!

Side note: The bowl used for this pasta was made for my grandma (a true pottery genius). I'll be featuring a her products sometimes here. They are amazing! If you're ever in Spiritwood, SK, she sells her products at the Spiritwood Artisan Boutique. The products include mugs, bowls, honey and butter dishes, casserole dishes, and cute animal decorations among many other things! My grandma and my great aunt have their own Facebook page that showcases their products called Pottery Sisters. The link to their profile is

Along with her products, the boutique showcases many other local artisans selling some pretty cools stuff! That includes, homemade jellies, haskap syrup, a local clothing line, scrunchies, soaps, and pretty much anything you can think of making! If you'd like to check it out, follow this link:

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