Dinner can look fancy without being fancy. That’s why I love the slow cooker: it makes everything taste like more effort than it really was. If you want to just toss ingredients in a pot and get on with your day, you’ll love this slow cooker red wine and beef rigatoni.
I’ve seen recipes that are a little similar to this, calling for short braised ribs or top of the line steak cuts. NOT ME. That sounds absolutely delicious but I’m trying to pay my bills. So! Beef sirloin or even ground beef can work out for this one.
As for the wine – I used Trader Joe’s two buck chuck, so feel free to use bottom self! I like merlot or cabernet sauvignon the best for this (and to drink ;)), but a red bled or pinot noir would work too if you prefer.
The rigatoni
What can I say here? It’s a good noodle. It’s on the thicker side as compared to spaghetti noodles, so they take a little longer to become al dente. Use your discretion and feel free to use penne or rotini if you want – anything works! The sauce is the main part of the show.
And that’s all folks! Pour yourself an extra glass and enjoy dinner.
If you want more pasta recipes, try my Carbonara with Brussel Sprouts and Prosciutto or Lemon Shrimp Fettuccine with Toasted Ciabatta.
Slow Cooker Red Wine and Beef Rigatoni
Equipment
- slow cooker
- large pot
- cutting board
- sharp knife
- strainer
Ingredients
- 1 lb rigatoni noodles
- ⅔ cup red wine like cabernet sauvignon
- ¼ cup parsley chopped
- 1 lb beef sirloin
- ½ yellow onion chopped
- 4 garlic cloves peeled and chopped
- 5 tbsp tomato paste
- 14 oz canned pureed or crushed tomatoes (half a 28 oz can)
- 1 tsp cumin
- salt and pepper
- grated Parmesan cheese for serving
Instructions
- In a slow cooker, add the chopped onion, garlic, cumin, tomato paste and parsley to the bowl and stir up. Add the beef and red wine and a pinch of salty and pepper. Let slow cook (covered) for 4 hours on high heat.
- After 4 hours, take off the lid and carefully shred the beef with two forks. It should fall apart easily at this point but don't burn yourself! Add the pureed tomato, stir up, and recover to cook on high for one more hour.
- 20 minutes before time is up, heat a large pot of water and bring it to a boil. Add the rigatoni noodles and cook until al dente, about 7-8 minutes. Strain.
- Plate your noodles with a large heap of beef and red wine sauce. Top with additional parsley and sprinkle with Parmesan cheese if desired.
