Slow Cooker Red Wine Sunday Ragù Pasta.

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!