Servings: 6Prep Time: 15 minutesCook Time: 6–7 hours (LOW) or 3½–4 hours (HIGH)Ingredients2 pounds beef chuck roast, cut into 2-inch chunks12 ounces rigatoni pasta, uncooked1½ cups dry red wine (Cabernet Sauvignon or Merlot)1½ cups beef stock or broth6 ounces tomato paste4 cloves garlic, minced2 teaspoons dried rosemary (or 1 tablespoon fresh rosemary, chopped)1½ teaspoons kosher salt1 teaspoon black pepper1 teaspoon dried oregano (optional)1 tablespoon olive oil (optional)¼ teaspoon red pepper flakes (optional)For serving½ cup freshly grated Parmesan cheese2 tablespoons fresh parsley, chopped (optional)InstructionsPrepare the slow cookerLightly grease the inside of your slow cooker with cooking spray or a little oil.Add the beef and pastaPlace the beef chuck chunks in an even layer at the bottom of the slow cooker. Scatter the uncooked rigatoni over the beef.Make the sauce mixtureIn a bowl, whisk together the red wine, beef stock, tomato paste, garlic, rosemary, salt, black pepper, oregano, olive oil, and red pepper flakes until smooth.Pour over the beef and pastaCarefully pour the mixture over the beef and rigatoni. Gently press any exposed pasta down into the liquid.CookCover and cook on LOW for 6–7 hours or HIGH for 3½–4 hours, until the beef is tender and the pasta is cooked.Shred the beefOnce the beef is fork-tender, use two forks to shred it directly in the slow cooker and stir it into the sauce and pasta.Let the sauce thickenLeave the slow cooker on WARM for 5–10 minutes to allow the ragu to thicken slightly.ServeSpoon the beef ragu rigatoni into bowls. Top with grated Parmesan cheese and fresh parsley.Serving SuggestionsServe with garlic bread or warm dinner rolls.Pair with a simple green salad with vinaigrette.Enjoy with a glass of the same red wine used in the recipe.Variations & TipsFor a milder flavor, use 1 cup red wine and 2 cups beef stock.Add chopped carrots, celery, or bell peppers for extra vegetables.Stir in baby spinach during the last 15 minutes of cooking.For a creamy version, mix in ⅓ cup heavy cream or mascarpone at the end.If you prefer firmer pasta, cook the rigatoni separately and combine it with the finished ragu before serving.This slow cooker dish creates a rich, comforting bowl of tender beef and flavorful pasta, perfect for family dinners or cozy evenings at home.