Slow Cooker Beef Ragout with Rigatoni

Slow Cooker Beef Ragout with Rigatoni


1 ½ lb(s) diced stewing beef

2 cup diced onion

1 cup coarsely grated carrots

1 cup diced celery

3 clove garlic, minced

2 bay leaves

2 sprig fresh thyme

1 sprig fresh rosemary

1 cup red wine

1 28 oz/796mL tin crushed tomatoes

salt and pepper

cooked rigatoni, for serving

Parmesan cheese, for serving


1. Place all of the ingredients into the crick of a slow cooker and stir well. Following manufacturer’s instructions, set the slow cooker so that it reaches and holds a simmer for 6 to 8 hours, until the beef is fork-tender. Season to taste and serve over cooked rigatoni, topped with grated Parmesan cheese.

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