Shredded Beef & Rigatoni Pasta with Tomato Sauce

Rich, savory, and irresistibly comforting, Slow cooker Shredded Beef & Rigatoni Pasta with Tomato Sauce is a hearty Italian-inspired dish that brings bold flavors and satisfying textures to the dinner table.

Succulent, slow-cooked beef chuck roast is simmered in a robust tomato-based sauce with fragrant herbs, then tossed with perfectly al dente rigatoni pasta. Finished with a generous sprinkle of Parmesan and fresh parsley, this dish is the epitome of comfort food elevated with gourmet touches.

Whether you’re cooking for a family gathering or just want a warm, cozy meal for a weeknight dinner, this recipe is a guaranteed crowd-pleaser. The long-cooked beef becomes tender and flavorful, melding beautifully with the herby tomato sauce and sturdy pasta tubes.

Why We Love This Recipe

We love Shredded Beef & Rigatoni Pasta with Tomato Sauce because it’s the ultimate comfort food that brings together rich, hearty flavors in every bite. The slow-cooked beef becomes incredibly tender and juicy, practically melting into the robust tomato sauce, while the rigatoni perfectly holds all that goodness in its ridges and hollow shape. It’s a dish that feels both rustic and elegant, making it perfect for a cozy family dinner or even an impressive meal for guests.

Another reason we adore this recipe is its versatility. You can make it ahead of time, letting the flavors deepen overnight, or prepare a big batch to feed a crowd. The combination of pasta and shredded beef also makes it satisfying and filling—comforting enough for cold evenings yet timeless enough to enjoy year-round.

It’s also a dish that highlights how simple ingredients can be transformed into something extraordinary. The balance of rich meat, tangy tomato sauce, and hearty pasta creates a harmony that never gets old. Every time we make it, it feels like a celebration of flavor, tradition, and comfort at the dinner table.

Why It’s a Must-Try Dish

Shredded Beef & Rigatoni Pasta with Tomato Sauce is a must-try dish because it takes the comforting idea of pasta night to an entirely new level. Unlike quick weeknight pastas, this recipe celebrates slow cooking, where beef is braised until fork-tender and infused with layers of flavor that store-bought sauces simply can’t match. The shredded beef melts into the tomato sauce, creating a luxurious richness that clings to every piece of rigatoni.

It’s not just a meal—it’s an experience. This dish brings warmth, heartiness, and depth to the table, making it perfect for Sunday dinners, special gatherings, or when you want to treat yourself to something truly satisfying. Plus, it’s a dish that improves with time—the leftovers taste even better the next day, making it practical as well as indulgent.

If you’re looking for a pasta recipe that feels both rustic and gourmet, hearty yet elegant, this one absolutely deserves a spot in your kitchen. It’s a dish that will impress guests, comfort your family, and become a recipe you’ll crave again and again.

Preparation Time and Cooking Time:

• Preparation Time: 15 minutes
• Cooking Time: 3 hours
• Total Time: Approximately 3 hours 15 minutes

Estimated Calories

• Per Serving (based on 6 servings): Approximately 540–600 calories

Ingredients

For the Shredded Beef:

• 2 lbs beef chuck roast
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 can (14 oz) diced tomatoes
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

For the Pasta:

• 12 oz rigatoni pasta
• Salt for the pasta water

For the Garnish:

• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp chopped parsley
• Red pepper flakes (optional)

Directions:

1. Optional – Sear the Beef (Recommended for Flavor):
   Heat 1–2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat.
   Season the beef chuck roast generously with salt and pepper, then sear on all sides until browned (about 3–4 minutes per side). Remove and set aside.
2. Sauté Onion and Garlic:
   In the same pot, add chopped onion and cook for 3–4 minutes until soft.
   Add minced garlic and cook for another 30 seconds until fragrant.
   
3. Combine Ingredients:
   Return the seared beef to the pot. Add diced tomatoes (with juice), tomato paste, beef broth, Worcestershire sauce, oregano, basil, and a bit more salt and pepper to taste. Stir to combine.
   
4. Simmer Low and Slow:
   Bring the mixture to a light boil, then reduce the heat to low. Cover and let it simmer for 2.5 to 3 hours, or until the beef is tender and easily shreds with a fork. Stir occasionally and make sure it doesn’t dry out—add a splash of water or broth if needed.

Step 2: Shred the Beef

1. Remove the beef from the pot and place it on a cutting board.
   
2. Use two forks to shred the beef into bite-sized pieces.
   
3. Return the shredded beef to the sauce and stir to coat evenly. Let it simmer uncovered for 10 more minutes to thicken slightly and deepen the flavor.

Step 3: Cook the Pasta

1. While the beef is simmering or during the last 20 minutes, bring a large pot of salted water to a boil.
   
2. Add rigatoni and cook according to package directions until al dente.
   
3. Drain the pasta and reserve about 1/2 cup of the pasta water (optional – for loosening the sauce if needed).

Step 4: Combine Pasta and Sauce

1. Add the cooked rigatoni to the pot with the shredded beef and tomato sauce.
2. Toss gently until the pasta is evenly coated.
3. If the sauce is too thick, add a little reserved pasta water to loosen it up.

Step 5: Garnish and Serve

1. Plate the pasta and top with grated Parmesan, a sprinkle of chopped parsley, and red pepper flakes if desired.
2. Serve hot with crusty bread or a side salad.

Tips and Variations:

Tips:

• For deeper flavor, sear the beef in the pot before adding the rest of the ingredients.
• Use a slow cooker or Instant Pot for convenience and tenderness.
• Deglaze the pot with a splash of red wine after sautéing the onion and garlic for extra richness.

Variations:

• Add mushrooms, bell peppers, or spinach for added nutrition and flavor.
• Swap rigatoni for penne, pappardelle, or even gnocchi.
• Make it spicy by adding red pepper flakes to the sauce.
• Use Pecorino Romano instead of Parmesan for a saltier, sharper finish.

Serving Suggestions

• Serve with warm garlic bread or crusty ciabatta to mop up the sauce.
• Pair with a crisp green salad dressed in balsamic vinaigrette.
• Enjoy with a glass of full-bodied red wine like Chianti or Zinfandel.
• For a family-style presentation, serve in a large pasta bowl topped with extra cheese and parsley.

FAQ:

Q: Can I make this recipe ahead of time?
A: Absolutely! The shredded beef and sauce can be made a day in advance and stored in the refrigerator. Reheat gently and combine with freshly cooked pasta when ready to serve.

Q: Can I freeze the leftovers?
A: Yes, this dish freezes well. Store in an airtight container for up to 2 months. Reheat on the stovetop or in the microwave with a splash of broth or water.

Q: Can I use a different cut of beef?
A: Yes, beef brisket or short ribs work well, but chuck roast remains the most affordable and effective cut for shredding.

Q: Is there a vegetarian version?
A: You can replace the beef with lentils or mushrooms for a meat-free alternative and use vegetable broth instead of beef broth.

Q: How do I know the beef is done?
A: The beef is ready when it easily pulls apart with a fork—typically after about 3 hours of simmering or 8 hours on low in a slow cooker.