This weeknight-friendly Short Ribs Bolognese (ragù sauce) is the ultimate easy Italian dinner. Featuring beef short ribs braised in the slow cooker until melt-in-your-mouth tender with fresh vegetables, herbs, red wine, and plenty of robust Italian flavors to create the most delicious homemade bolognese sauce. Serve bolognese short ribs with pasta, polenta, pillowy gnocchi, or use it in lasagna, on baked potatoes, and more. Fuss-free, versatile, prep-ahead, and freezer-friendly, this beef short rib ragu recipe will quickly become your family’s favorite!
Featured comment: Was so good, just follow the recipe. Was a fun rainy day thing. Used slow cooker. Use short rib with bone, The bones melted off and added some flavor. Will try Malbec next time instead of Merlot. Make it with Tagliatelle and my wife used Zoodles. Was truly a great recipe.” – Pat
Continue to read on for easy ways to customize this tomato-based sauce, plus creative ideas for serving it! And, don’t miss the comprehensive step by step photos and recipe video below showing you exactly how to make this sauce.
Update: This post was originally published in January 2019. I made updates to the post below to include more information about Ragù alla Bolognese. I also added step by step photos and a recipe video to show you how quick and easy this slow cooker bolognese sauce is to make!
Hi, friends! Since a nasty winter storm just hit the Midwest and East Coast, bringing with it extremely cold temperatures, it seems only fitting to share an ultra-cozy dish today. But, today’s short rib pasta isn’t just luscious and comforting, it’s also crazy easy to make! This beef bolognese recipe is the perfect melt-in-your mouth, soul-satisfying meal to get you through a long lazy winter!
About this short ribs bolognese
This saucy, beefy ‘tomato gravy’ situation is the perfect comforting Sunday sauce – or everyday sauce if you want to live your best life!
This short rib pasta recipe features melt-in-your-mouth tender shredded beef swimming in a luscious tomato sauce flavored with intense wine, fragrant onions, pungent garlic, sweet carrots, mellow celery and herbaceous Italian seasonings.
This slow cooker bolognese is epic spooned over pasta, divine over crusty bread and marvelous over creamy polenta! But, honestly, it’s downright heavenly devoured plain, straight from the crockpot or slow cooker!
Why you’ll love this beef recipe
- Easy preparation – This short rib ragu recipe is so easy to prepare. Aside from giving the beef a quick sear, this sauce is basically hands-off cooking! The slow cooker allows you to set it and forget it.
- Simple ingredients – You only need 8 easy to find ingredients along with a few pantry staples to create the best beef bolognese.
- Incredibly tender beef – These braised short rib meat in this ragu bolognese is so incredibly tender it legitimately melts in your mouth!
- So much flavor – This beef short rib ragu sauce is thick, rich and bursting with robust Italian flavors!
- Family-style recipe – This sauce recipe makes enough to have leftovers, which are perfect for freezing or eating the next day!
- Versatile – Bolognese sauce is extremely versatile – use it over pasta, smother it over toast or layer it in lasagna!
- Perfect for any occasion – Slow cooker bolognese is fancy enough for special occasions, yet easy enough for cozy weeknight dinners!
- Freezes beautifully – This saucy short ribs ragu freezes and reheats well, so you will have an easy restaurant quality meal on hand in the freezer!
FAQs: bolognese short rib
What is Bolognese sauce?
Bolognese, pronounced boh-loh-nyeh-zeh or bolon-ne-ze, is a classic hearty meat sauce made with a combination of minced beef and pancetta. The dish is named for the city where it originates – Bologna, Italy. However, if you travel to Bologna, you will notice that locals simply refer to bolognese sauce as “ragù”. In Bologna, the sauce is classically made by slowly simmering beef and pancetta with an Italian soffritto (onion, carrots and celery), white wine, salt, pepper and a very small amount of tomato.
Over the past century, bolognese sauce has been adapted in countless ways by many different countries, Chefs and cooks around the world. This ragu bolognese recipe is a modern take on the traditional, authentic version. This recipe uses beef short ribs for a heartier texture, utilizes more seasonings to amp up the flavor and makes use of the slow cooker (instead of simmering on the stove) to make things easier for the home cook!
Ragu vs Bolognese?
Although ragù and bolognese are both classic Italian meat pasta sauces, they are not technically the same thing.
In Italy, Ragù is a broad term used to define any meat sauce slowly simmered over low heat. Ragù sauce (in general) originates in Naples, Italy. Each Ragù sauce is made of various ingredients, which will vary according to the specific region. The phrase Ragù alla bolognese, refers to a ragu sauce originating in the town of Bologna. To sum it up, bolognese is a type of ragu that utilizes less tomato than typical ragu sauces and also incorporates milk (or cream).
Ingredients in short rib bolognese
This easy recipe for bolognese only requires 8 easy-to-find ingredients, plus a few pantry staples to create a beef rib ragu that’s incredibly rich and robust in flavor!
(Scroll down for the detailed measurements in the printable recipe at the bottom of the page.)
Ingredients for bolognese ragu
- Short Ribs: Bolognese sauce is traditionally made with a mix of ground beef and pancetta; however, I prefer the heartier texture of boneless beef short ribs. Look for ribs with more meat than fat ratio and trim off any layers of thick, excess fat before using.
- Oil: You need a neutral oil to brown the ribs before slow cooking. Searing the ribs provides more depth and flavor! You can use any neutral oil you have on hand, such as canola or vegetable oil.
- Vegetables: A trifecta of vegetables – onions, carrots and celery – known as an Italian soffritto, creates a base of flavor.
- Garlic: While garlic is not a traditional ingredient, it provides a subtle, yet distinctive punchy taste that can’t be beat! Make sure you use fresh garlic, not the minced variety sold in a jar!
- Tomato Paste: Two tablespoons of thick tomato paste give the sauce a bit of body while also adding highly concentrated, almost meaty flavor.
- Spices and Seasonings: A combination of thyme, basil, oregano, red pepper flakes, bay leaves, kosher salt and ground black pepper provide a medley of delicious flavor!
- Wine: The best variety of wine to use when making bolognese is a highly debated topic. Most Italian Chef’s use a dry white versus a red wine. Both are delicious, and while I tend to use red, please use whichever you prefer!
- Tomatoes: One can of tomatoes gives the sauce that traditional earthy, rich tomato flavor. For the best taste, I highly recommend you use a can of certified San Marzano tomatoes. You can purchase crushed tomatoes or simply crush the tomatoes by hand before adding them to the sauce.
Short rib pasta variations
There are countless ways you can adapt and customize this beef bolognese recipe! I encourage you to make this short rib pasta recipe your own! Get creative or simply eliminate the ingredients you don’t like and substitute the ones you love! Below are a few easy ideas to get you started!
- Parmesan: To me, short ribs pasta sauce just isn’t the same without a generous sprinkling of parmesan cheese! Use authentic Parmesan Reggiano or aged parmesan for the best taste and make sure you freshly grate the cheese yourself! Or, you can add a parmesan rind to the slow cooker to infuse rich, salty flavor right into the sauce!
- Herbs: Try garnishing your sauce with plenty of herbs! Fresh herbs, such as basil, oregano, parley and chives are a delicious way to add a bit of color and herbaceous flavor!
- Cornstarch: Prefer a super thick sauce? You can easily add a slurry (cornstarch plus water) to thicken up this sauce! (See the printable recipe for instructions!)
- Dairy: Give your ragu bolognese a rich, luscious mouthfeel by adding a bit of heavy cream, whole milk or half-and-half! (See the printable recipe for instructions!)
- Anchovies: While not a traditional ingredient, anchovy filets or paste will add a delicious touch of umami flavor!
What kind of meat for Bolognese sauce?
Ragu alla bolognese is traditionally made with beef along with a small amount of pancetta. However, over time the sauce has evolved and different regions each have their own versions. Today, you can find a wide variety of meats being used to prepare bolognese – from ground beef, minced steak or short ribs, to turkey, pork, veal, lamb or even chicken livers! The type of beef you use to prepare slow cooker bolognese sauce is up to your personal preference. No matter what meat you select, make sure you brown it before adding it to the slow cooker for the most unforgettable flavor!
Best meats for bolognese ragu
- Short Ribs: Boneless short ribs are my personal preference for bolognese sauce. Short ribs yield a sauce that is hearty and deeply beefy!
- Ground Beef: Not a fan of short ribs? No worries! Feel free to use ground beef instead! I recommend using 85% lean ground beef for the richest flavor.
- Ground Pork: If you are substituting the short ribs for beef, I highly recommend using a combination of half ground beef and half ground pork for the best flavor!
- Ground Veal: Veal has a velvety, delicate texture that tastes delicious in bolognese! I recommend using a 50-50 combination of veal with either pork or beef for the best depth of flavor!
- Pancetta: Looking to keep things classic? Throw in a few ounces of pancetta! Make sure you finely chop the pancetta before using it!
- Ground Turkey: Want to keep things on the healthy side? Ground turkey is a great option! However, I recommend using a mix of 50% ground turkey with 50% ground beef or veal for the best flavor!
What kind of wine to make bolognese?
Traditionally, bolognese is made with a dry white wine; however, you can use either white or red wine in this recipe depending upon your preference. Personally, I prefer the richer, more robust flavor of a good dry red wine. But, you really can’t go wrong with red or white, as long as you use a wine that is of a good, drinkable quality to make short rib ragu!
How to make bolognese ragu in slow cooker?
This rich and meaty beef short ribs pasta doesn’t require hours of babysitting the stove! With just 25 minutes of hands-on preparation, you can make restaurant-quality ragu meat sauce in your very own kitchen!
- Season short ribs on all sides generously with salt and pepper.
- Brown short ribs: In a large Dutch oven or cast iron skillet, heat oil until shimmering. Add half the ribs and sear on all sides until golden. Transfer meat to slow cooker. Repeat with remaining tablespoon of oil and ribs.
- In the slow cooker: Add all the remaining ingredients to the slow cooker and season generously with salt and pepper. Give everything a good stir to combine.
- Cook: Cover the slow cooker and braise on LOW for 7-8 hours, or until short ribs are fork tender.
- Shred meat: When ribs are tender, either shred the meat right in the slow cooking or remove them from the slow cooker and transfer to a cutting board. Use two forks to shred the meat. Remove the bay leaves from the slow cooker and discard. Add the meat back to the slow cooker and stir to combine. Taste and adjust for seasoning with salt and pepper. Cover and switch slow cooker to WARM while you cook the pasta in a large pot of salted water.
- Optional for a thicker sauce: Add the cornstarch/water mixture to the braising liquid in the slow cooker and stir to combine. Cover and cook on HIGH for 30 minutes to thicken.
- Optional for a creamy sauce: Stir in heavy cream to combine. Cover and cook on LOW for 5-10 minutes, or until heated through.
- Serving: Add pasta with short ribs ragu to a large serving bowl and top with fresh parsley and/or fresh basil and grated parmesan cheese. Enjoy immediately!
Tips for the best slow cooker short rib ragu
- Room temperature beef: It’s important for the ribs to be as close to room temperature as possible before searing – cold ribs will not brown evenly!
- Brown the beef: While this recipe does use the crockpot, I recommend browning the short ribs on the stove-top first. Searing the meat is essential for the best texture and richest flavor!
- Dry beef: Make sure you pat the ribs as dry as possible with paper towel before seasoning and searing. Drying the ribs helps a crust to develop while tempering the heat!
- Don’t crowd the pan: If you are using a smaller pan, sear the ribs in batches to prevent overcrowding the pan, which will steam the ribs (instead of brown them).
- Leave the ribs alone when searing: Once you add the ribs to the hot pan, let them sear without touching them for about 2-3 minutes on each side. If you move the meat around too much it won’t get that beautiful golden brown sear.
- To save time: You can sear the ribs a day in advance. Store the ribs in a zip-closure bag in the refrigerator until ready to use. Make sure you allow the ribs to come to room temperature on the counter before proceeding with the rest of the recipe.
- Wine selection: Use a high quality wine you would actually drink yourself. White wine is traditionally used in bolognese; however, I personally prefer the rich taste of a dry red wine in rib ragout. I normally either use a Cabernet Sauvignon, Pinot Noir or Chianti.
- Sauce consistency: If you don’t like your short ribs pasta sauce too thin, either switch the slow cooker to HIGH and cook uncovered, stirring frequently, for 10-15 minutes to evaporate some of the liquid, or use a slotted spoon to serve the ragu.
- Low Cooking: I recommend cooking this sauce on LOW in the slow cooker. However, if you are pressed for time, you can cook it on HIGH for 4-5 hours instead. Please note that the meat will not be quite as succulent and tender.
Step-by-step photos: making short ribs bolognese recipe
Tips for serving short ribs ragu slow cooker
The serving options for homemade bolognese are only limited by your imagination! Below are some delicious serving ideas for this hearty short rib sauce!
How to serve short rib bolognese?
This beef ragu is so versatile and tastes amazing no matter how you serve it! If you want to go the traditional route, I recommend serving bolognese short ribs with pasta, typically tagliatelle. However, any wide pasta, such as pappardelle or fettuccine is delicious! It’s also amazing spooned over creamy polenta, mashed potatoes, baked potatoes or even rice! You can even spread it over crusty artisan bread for a quick and easy meal!
What pasta for bolognese short ribs?
This slow cooker ragu bolognese tastes delicious over any pasta! However, long, wide ribbon pasta shapes work best with this rich, meaty sauce. While I recommend saving long, skinny pasta shapes, such as angel hair or linguine for light, delicate sauces, you can use whatever pasta you have hanging out in your pantry!
- Egg Pastas: Short rib pappardelle and tagliatelle short rib pasta are traditional serving options for bolognese sauce. The noodle’s long, wide and flat shape is perfect for clinging to beef sauce. (Note: Pappardelle has a slightly larger width than Tagliatelle.)
- Other Long Ribbon Pastas: Fettuccine and Mafaldine are also excellent options for this hearty sauce! While they aren’t as thick as tagliatelle or pappardelle, they are a great substitute and will hold up well with hearty bolognese!
- Tube Pastas: Large, tube-shaped pastas, such as penne and rigatoni are also great options as their tubular shape perfectly holds bolognese.
- Shell Pastas: Medium shell-shaped pastas, such as Conchiglie and Lumache are wonderful pasta options! The nook of their shell is the perfectly little crevice for clinging to rich meat sauces! Or, you can select large shells and stuff them with bolognese!
What sides go with slow cooked short rib ragu?
Wondering what side dishes to serve with your slow cooker short rib ragu sauce? Below are a few of my family’s favorite side dishes that will make your braised short ribs pasta dinner even better!
12 of the best side dishes to serve with ragu bolognese
- Green Salad: Start your dinner with a crisp mix of your favorite greens and vinaigrette for a light pairing option!
- Tomato Salad: Double up on the tomatoes by pairing your ragu with a light tomato salad!
- Italian Salad: Prefer a heartier salad? Look no further than this addictive Italian chopped salad!
- Bread: Sunday sauce begs for some sort of bread for sopping! Rolls, biscuits, garlic bread and crusty artisanal bread are all totally satisfying!
- Bruschetta: Crusty bread with luscious Bruscetta topping is my kind of dynamic duo!
- Mushrooms: Try roasting or sautéing fresh mushrooms for a comforting, meaty side dish!
- Brussels Sprouts: You haven’t lived until you try dipping roasted brussels sprouts right into bolognese sauce!
- Asparagus: Tender-crisp asparagus is easy fan favorite!
- Zucchini: Sauté fresh zucchini and summer squash for an easy, yet delicious side!
- Fries: If you like dipping bread in meat sauce, try switching things up with French fries!
- Potatoes: Whipped or mashed potatoes are a hearty and delicious side option for bolognese!
- Pizza: Pizza and bolognese pasta is a carb lovers dream!
- Wine: For those of you who are 21 and up, is it even bolognese if you don’t serve it with an Italian red or white?
What to do with leftover slow cooker bolognese ragu?
If you are fortunate enough to have leftover braised short ribs with pasta, don’t throw it out! Use that slow cooker ragu sauce to transform something basic into something deliciously brand new!
13 ways to use leftover bolognese sauce
- Polenta: Generously ladle sauce on top of a bowl of creamy polenta.
- Toast: Take toast to the next level by spooning sauce over the top of crusty, toasted bread.
- Pasta: Use bolognese as a sauce for egg pasta (pappardelle, tagliatelle, tortellini) or regular pasta (spaghetti, fettuccine, ziti).
- Dumplings: Top potato dumplings (gnocchi or gnudi) with this hearty meat sauce for a cozy meal.
- Lasagna: Use the sauce as a filling for lasagna.
- Potatoes: Spoon bolognese sauce on top of baked potatoes.
- Vegetable Noodles: Toss your favorite vegetable noodles in bolognese sauce for a hearty twist!
- Nachos: Pour warm leftover bolognese over cheesy nachos.
- Hot Dogs: Forget the chili! Try topping your hot dog with homemade bolognese!
- Peppers: Use as a stuffing for bell peppers.
- Savory Crepes: Take crepes to the next level by using the sauce as a filling.
- Cannelloni: Keep this sauce on hand as a filling for Italian cannelloni.
- Pizza: Put a twist on meat lover’s pizza and substitute regular pizza sauce for bolognese.
Storing bolognese sauce
Food safety is important when it comes to storing leftovers! Follow the simple tips below for properly storing, reheating and freezing this beef sauce!
Can I make short ribs sauce in advance?
Beef bolognese sauce taste even better the next day! The hearty Italian flavors intensify as the sauce sits, making this bolognese the perfect make ahead dish for busy weeknight dinners or easy entertaining!
How to store short rib pasta?
If you are preparing ragu bolognese with pasta, make sure you store the sauce and pasta in separate containers. If you store the two together the pasta will soak up all the moisture in the sauce, leaving you with a very thick bolognese.
To store bolognese, allow the sauce to completely cool to room temperature. Transfer the sauce to an airtight container and store in the refrigerator for up to 5 days.
To store pasta, drizzle warm pasta with a little bit of extra virgin olive oil to prevent it from sticking together. Allow the pasta to cool before transferring it to an airtight container or zip-closure bag. Store the pasta in the refrigerator for 3 to 5 days.
Can I freeze bolognese short ribs?
Bolognese sauce freezes exceptionally well! Freezing is the best way to further extend the shelf life of your homemade meat sauce! Plus, freezing it’s a great way to save time, so I recommend making a double batch of bolognese and storing the leftovers in your freezer for easy heat-and-eat dinners short rib pasta dinners.
Freezing short rib sauce
- Make bolognese: Prepare bolognese sauce recipe according to the instructions.
- Cool: Allow the sauce to cool completely to room temperature. Don’t skip this step, as excess moisture trapped in the container can cause freezer burn!
- Transfer sauce: Transfer the sauce to freezer-safe containers or zip-closure bags. If using a bag, make sure you squeeze out any excess moisture before sealing.
- Store it: Store bolognese sauce in the freezer for up to 3 months.
- To use: When ready to use the sauce, defrost the bolognese overnight in the refrigerator. Reheat according to instructions below.
How to reheat slow cooker bolognese ragu
This slow cooker ragu bolognese is so easy to reheat, making it perfect for grab-and-go lunches! There are two different ways to reheat meat sauce, depending upon your preference.
- Stovetop: Transfer the bolognese to a saucepan. Place the saucepan on the stove and reheat over medium-low heat, stirring occasionally. Cook until warm throughout. Serve over hot pasta, sprinkle with parmesan and enjoy!
- Microwave: Place the sauce in a microwave-safe container. Place a lid on the container to prevent splatter, leaving the lid slightly cracked at the side to form a vent. Reheat on high in 1-minute intervals, stirring in between, until the sauce is warm throughout.
Tip: If your sauce has thickened up during storage, stir in a tablespoon or two of beef broth or water to the sauce before reheating and serving short ribs with pasta.
This weeknight-friendly, ultra-cozy bolognese short ribs with pasta is nothing short of EPIC. But you don’t just have to serve it with noodles! Try your braised short ribs with polenta, crusty bread, potatoes, rice – you name it! Trust me, you are going to want to put this beefy ragu slow cooker sauce on everything!
More slow cooked beef dinners!
If you love this slow cooker beef bolognese, try one of these delicious recipes next!
More Italian comfort food!
If you’re in the mood for comfort food with all the cozy Italian vibes, try these yummy favorites next:
- Tomato Soup with Basil
- Italian Sausage Soup
- Mushroom Spaghetti
- Creamy Mushroom Marsala
- Easy Baked Ziti
- Ricotta Gnocchi
The best recipe for short rib pasta bolognese (plus step-by-step recipe video!)👇
Bolognese (Short Rib Pasta!)
- 1 Cast Iron Skillet or Dutch Oven
- 1 Slow Cooker or Crockpot
- 2 ½ - 3 pounds Boneless Beef Short Ribs – cut into 2-3’’ pieces
- Kosher Salt & Ground Black Pepper - to taste
- 2 TBS Olive Oil - DIVIDED
- 1 medium Sweet Onion – finely diced (1 ½ Cups)
- 2 large Carrots – peeled & finely diced( 1 Cup)
- 3 medium stalks Celery – finely diced (1 Cup)
- 4 large cloves Garlic – minced
- 2 TBS Tomato Paste
- ¾ Cup Dry Wine (or beef broth) - DIVIDED (SEE NOTES)
- 1 (28 ounce) Can San Marzano Crushed Tomatoes (or whole tomatoes crushed by hand)
- 2 Bay Leaves
- ¾ tsp EACH: Dried Thyme, Dried Basil & Dried Oregano
- ½ tsp Crushed Red Pepper Flakes - or more to taste
- 2 tsp Cornstarch mixed with 2 TBS water (OPTIONAL FOR A THICKER SAUCE)
- 2 TBS - ¼ Cup Heavy Cream - or more to taste (OPTIONAL FOR CREAMY SAUCE)
OPTIONAL TO SERVE:
- 12 ounces Flat Wide Pasta (such as Papparelle or Tagliatelle) (SEE NOTES)
- 2-3 TBS Fresh Parsley and/or Basil – chopped
- ½ Cup Parmesan - freshly grated
- For Serving: Baguette, Buffalo Mozzarella or Burrata, Fresh Parsley or Basil
- Season short ribs on all sides generously with salt and pepper.
- Brown short ribs: In a large Dutch oven or cast iron skillet, heat 1 tablespoon of oil over medium-high heat. Add half the ribs and sear on all sides until browned (about 2 minutes per side). Transfer meat to slow cooker. Repeat with remaining tablespoon of oil and ribs. OPTIONAL: With the heat still on under the pot, add 1/3 cup of wine and scrape off the browned bits from the bottom of the pan. Pour wine and browned bits over meat in the slow cooker. ALTERNATIVELY, you can add all the wine directly to the slow cooker and skip deglazing the pan.
- In the slow cooker: Add all the remaining ingredients (EXCEPT CORNSTARCH MIXTURE or HEAVY CREAM) to the slow cooker and season generously with salt and pepper. Give everything a good stir to combine.
- Cook: Cover the slow cooker and cook on LOW for 7-8 hours* or until short ribs are fork tender.
- Shred meat: When ribs are tender, either shred the meat right in the slow cooking or remove them from the slow cooker and transfer to a cutting board. Use two forks to shred the meat. Remove the bay leaves from the slow cooker and discard. Add the meat back to the slow cooker and stir to combine. Taste and adjust for seasoning with salt and pepper. Cover and switch slow cooker to WARM while you make the pasta.
- OPTIONAL FOR A THICKER SAUCE: Add the cornstarch/water mixture to the slow cooker and stir to combine. Cover and cook on HIGH for 30 minutes to thicken.-OR-OPTIONAL FOR A CREAMY SAUCE: Stir in heavy cream to combine. Cover and cook on LOW for 5-10 minutes, or until heated through.
- To Serve: Top with fresh parsley and/or fresh basil and grated parmesan. Enjoy!
- OPTIONAL IF SERVING WITH PASTA: Meanwhile, bring a pot of water to boil and cook pasta to just barely al dente according to directions on package. Drain pasta, reserving ½ cup of cooking liquid, and return to pot. Add enough Ragu Bolognese sauce to coat, along with some of the cooking liquid. Quickly cook over medium-high heat, tossing/stirring gently to combine, for 30 seconds to 1 minute. Transfer to a large serving platter or divide among serving bowls. Top with fresh parsley and grated parmesan. Enjoy!
- Wine: Make sure you use a high quality wine you would drink yourself. While white wine is traditionally used in bolognese, I personally prefer the rich taste of a dry red wine. I normally either use a Cabernet Sauvignon, Pinot Noir or Chianti.
- Pasta: While flat, wide pasta noodles are generally served with bolognese, you can use any type of pasta you prefer. Or, if you don’t fancy pasta, try serving this sauce over polenta, or in lasagna!
- Sauce Consistency: If you don’t like your sauce too saucy, either switch the slow cooker to HIGH and cook uncovered, stirring frequently, for 10-15 minutes to evaporate some of the liquid, or use a slotted spoon to serve the ragu. Keep in mind that the sauce will thicken significantly as it sits. If you need to thin the sauce, just add more broth or cream.
- LOW Cooking: I recommend cooking this bolognese ragu sauce on LOW in the slow cooker. However, if you are pressed for time, you can cook it on HIGH for 4-5 hours instead. Please note that the meat will not be quite as succulent and tender.
- Leftovers: Allow leftover short ribs bolognese to cool completely before transferring to an airtight container. Sauce will keep in the refrigerator for up to 4 days. Or, this sauce freezes exceptionally well! To freeze, allow the sauce to cool, transfer to an airtight container or heavy-duty freezer bag and store in the freezer for up to 3 months.
- To reheat the sauce, defrost in the refrigerator overnight if frozen and reheat in a sauce pot over medium-low heat, stirring occasionally until fully heated throughout.
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