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.

It’s an unforgettable dish that tastes like it’s straight out of a rustic Italian kitchen.

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

Why We Love This Recipe

This dish combines the deep flavor of slow-braised beef with the comfort of pasta and cheese—what’s not to love? It’s a meal that feels special without requiring fancy techniques. The beef is fork-tender and packed with flavor thanks to the blend of tomatoes, broth, and seasonings. Rigatoni’s ridges hold onto the sauce perfectly, making each bite rich and satisfying.

This is a must-try for anyone who enjoys hearty meals, Italian cuisine, or simply wants to impress guests with minimal hands-on cooking. Plus, it reheats beautifully, making it ideal for meal prep or leftovers.

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.

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.

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.