Cozy & Comforting Beef Ragu with Linguine Pasta Recipe Practically Cooks Itself
Add a splash of red wine for an extra burst of flavor
When I was growing up, my Italian grandmother was famous for her Bolognese sauce or ragù Bolognese in Italy. It’s simply a meat-based sauce that’s cooked low and slow for several hours, then served over flat pasta like tagliatelle. And it’s absolutely delicious! That’s what inspired our Beef Ragu with Linguine Pasta recipe. Only instead of slaving all day over a hot stove like grandmom, we put our slow cooker and Instant Pot to work.
We start with budget-friendly beef chuck, but for a splurge, you can also use pork shoulder or boneless leg of lamb. The meat turns out fall-apart tender and extra flavorful, thanks to canned tomatoes seasoned with garlic and herbs. Just pick your preferred cooking method from the instructions below. Once cooked, shred the meat right in the sauce then sever over tender pasta. Follow along with our video then let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 (14.5 oz.) cans diced tomatoes with basil, garlic and oregano, 1 can drained
- 1/3 cup tomato paste
- 1 1/2 lbs. boneless chuck steak, cut into 2” pieces
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 onion, chopped
- 2 bay leaves
- 12 oz. linguine pasta
- 1/3 cup shaved Parmesan cheese
- 2 Tbs. chopped fresh parsley
Instructions
PrintTo make in an Instant Pot: In bowl, combine tomatoes and paste; reserve. Coat 6-qt. Instant Pot insert with cooking spray. Select sauté; set to high. Sprinkle beef with salt and pepper. In insert, in batches, cook beef, turning, until browned, about 5 min. per batch. Remove. Select cancel. Place onion, beef, reserved tomato mixture and bay leaves in insert; stir until combined. Close and lock lid; set pressure release valve to closed. Set temp. to high; set cooking time to 45 min. When finished, wait 10 min. before releasing pressure.
Bring large pot of salted water to a boil; add pasta. Cook according to package directions for al dente; drain. Transfer beef mixture to pasta pot; shred meat. Add pasta; toss until combined. Top with Parmesan and parsley.
To make in a slow cooker: In 6-qt. slow cooker, combine tomatoes, paste, onion and bay leaves. Sprinkle beef with salt and pepper; add to cooker. Cover; cook 8 hrs. Cook pasta; continue with recipe as directed above.
Nutrition
- Calories: 423 kcal
- Fat: 8 gram
- Saturated Fat: 3 gram
- Protein: 35 gram
- Carbohydrate: 53 gram
- Fiber: 5 gram
- Cholesterol: 78 mg
- Sugar: 8 gram
- Sodium: 627 mg
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