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Rich and hearty, this short rib bolognese is what comfort food dreams are made of! Imagine melt-in-your-mouth tender beef short ribs simmered in a luscious, savory sauce made of tomatoes, red wine, and aromatics. Perfectly paired with pasta, baked potatoes, or layered in lasagna, and more, it’s the ultimate dinner recipe for cozy Sunday nights and special occasions – or if you’re simply craving something deeply satisfying.

“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
Overhead photo bolognese made with short ribs over pasta in a white serving bowl.

Update: This recipe was originally published in January 2019. I made updates to the post below to include more information about making Ragù alla Bolognese with short ribs at home.

Hi, friends – if you’re looking for an ultra-cozy dish that’s equal parts comforting and easy to make, you’ve found it! This beef bolognese recipe is the perfect melt-in-your mouth, soul-satisfying meal to get you through a long lazy winter.

Overhead photo of beef short ribs cut into 2'' pieces on a gray wood cutting board lined with paper - prep shot of the recipe.

Table of Contents

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 slow cooker bolognese 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.

While it’s epic spooned over pasta, divine over crusty bread, and marvelous over creamy polenta, there honestly isn’t much this short rib sauce can’t do. Because it’s also downright heavenly devoured plain, straight from the crockpot or slow cooker. Or you can layer it in lasagna, use it to make zitis, stuff it in baked potatoes, and so much more. Essentially, it’s everything you’ve ever wanted in a comfort food dish!

If you’re looking for more hearty tomato pasta sauces, be sure to try these fan-favorite recipes next: vodka pasta sauce and roasted red pepper pasta sauce.

Why you’ll love this 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 with So Much Flavor. These braised short rib meat in this ragu bolognese is so incredibly tender it legitimately melts in your mouth! And the sauce its self is thick, rich, and full of robust Italian flavors.
  • Family-Style, Freezer-Friendly Recipe. – This sauce recipe makes enough to have leftovers, which are perfect for freezing or eating the next day.
  • Versatile. Bolognese sauce is the ultimate, versatile comfort food – use it over pasta, smother it over toast, layer it in lasagna, and so much more.
  • Perfect for any occasion. Fancy enough for special occasions, yet easy enough for cozy weeknight dinners, I’ve yet to meet anyone who isn’t impressed with this slow cooker bolognese.
Overhead photo of seared, browned boneless beef short rib pieces in a cast iron pan with a ramekin of red wine next to the pan - photo of step 2 of the recipe.

Ingredients in bolognese with short ribs

This easy recipe for bolognese only requires 8 easy-to-find ingredients, plus a few pantry staples to create an incredibly rich, robust braised short rib ragu:

  • Beef Short Ribs: Bolognese sauce is traditionally made with a mix of ground beef and pancetta; however, I prefer the heartier texture of boneless 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! Any neutral oil, such as canola or vegetable oil, work great.
  • 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.

Recipe variations

There are countless ways you can adapt and customize this beef bolognese recipe! And I most definitely 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 help inspire:

  • Cheesy Ragu Bolognese: To me, an Italian mean 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.
  • Herby Short Rib Sauce: I recommend garnishing your sauce with plenty of herbs! Herbs, such as fresh thyme, basil, oregano, parley and chives, are a delicious way to add a bit of color and fresh herbaceous flavor. (See this fresh herbs list and this fresh herb storage guide.)
  • Thick Bolognese Sauce: Prefer a super thick sauce? You can easily add a slurry (cornstarch plus water) to thicken up this sauce. I’ve included instructions in the recipe card below just in case this version is for you.
  • Creamy Short Ribs Bolognese: Give your ragu bolognese a rich, luscious mouthfeel by adding a bit of heavy cream, whole milk or half-and-half.
  • Umami-Packed Sauce: While not a traditional ingredient, anchovy filets or paste will add a delicious touch of umami flavor to this short ribs sauce.

If short ribs are on sale at the grocery store, grab extra and put them to good use here: Beef Short Rib Chili, Mexican Soup with Short Ribs, and Korean Beef Short Ribs in the Slow Cooker.

Overhead photo of browned short ribs, tomato sauce, minced veggies, and seasonings in the bowl of a slow cooker.

How to make bolognese sauce with short ribs

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. Here’s how:

  1. Season short ribs on all sides generously with salt and pepper.
  2. In a large Dutch oven or cast iron skillet, heat oil until shimmering. Add half the short ribs and sear on all sides until brown and golden. Transfer meat to slow cooker. Repeat with remaining tablespoon of oil and ribs.
  3. Add all the remaining ingredients to the slow cooker and season generously with salt and pepper. Give everything a good stir to combine.
  4. Cover the slow cooker and braise on LOW for 7-8 hours, or until short ribs are fork tender.
  5. 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.
  6. 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.
  7. Optional for a creamy sauce. Stir in heavy cream to combine. Cover and cook on LOW for 5-10 minutes, or until heated through.
  8. Serving Short Rib Bolognese Sauce. 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!

Expert tips for the best success!

  1. Room Temperature Short Ribs. It’s important for the ribs to be as close to room temperature as possible before searing, because cold ribs will not brown evenly.
  2. Sear the Beef Ribs. While this recipe does use the crockpot, I recommend browning the short ribs on the stove-top first. Searing develops a rich, caramelized crust on the meat, which enhances the depth of flavor and adds complexity to the bolognese. Just make sure you pat the ribs dry with paper towels before searing and don’t crowd the pan. Also, leave the short ribs alone when searing, if you move the meat around too much, you’ll hinder that lovely Maillard reaction (browning).
    • 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.
  3. Use Good Quality Tomatoes and Wine. Use San Marzano crushed or whole tomatoes for the best flavor. And be sure to use a high-quality wine you would actually drink. While white wine is traditionally used in bolognese, I personally prefer the rich taste of a dry red, such as Cabernet Sauvignon, Pinot Noir, Merlot, or Chianti in this short rib bolognese sauce. But, use what you love!
  4. Low and Slow Cooking. Slow cooking the short ribs over several hours is essential for achieving that beautifully tender, fall-off-the-bone texture and a deeply flavorful sauce. Cook on low rather than high heat so the short rib meat can break down slowly, becoming wonderfully tender and succulent.
  5. Adjust Sauce To Suit YOUR Tastes. For a thicker short ribs pasta sauce, simply uncover the slow cooker and stir in a cornstarch slurry. And, for a creamier bolognese sauce, stir in a little heavy cream.
  6. Garnish with Herbs and Parmesan. A generous sprinkle of fresh basil and/or parsley, along with a little freshly grated parmesan cheese adds the perfect pop of finishing flavor.

Step-by-step photos: making this recipe at home

If you’re looking for the detailed measurements and full recipe instructions, please scroll down to the bottom of the page. 

Step-by-step photo collage illustrating how to make short ribs bolognese with written instructions on each step.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

What is bolognese sauce?

Ragu alla 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).

Can I use boneless short ribs for bolognese?

Bone-in short ribs are ideal as the collagen from the bones helps create a richer, more flavorful sauce. However, you can certainly use boneless short ribs if you prefer. Just note that you’ll need to reduce the braising time as boneless ribs will cook faster.

Can I use ground beef or pork instead of short ribs?

Ground beef and/or ground pork are typically used in quicker versions of bolognese sauce. And, you’re more than welcome to try using them, or even ground veal, pancetta, or ground turkey, in this recipe. However, please note that the sauce will lack the same luxurious, beefy flavor.

Can I skip searing the meat before slow cooking?

While you technically can skip this step (after all, who’s there to stop you?), I don’t recommend it. Searing the short ribs adds a rich, caramelized flavor that makes the short rib bolognese sauce more complex tasting. Browning the short ribs is the only hands-on part of this recipe – the rest is hands-off cooking in the slow cooker – so, I don’t recommend skipping this step.

What type of wine should I use in my bolognese sauce?

I like using a dry red wine, such as a Cabernet Sauvignon or Merlot, because the robust flavor and acidity helps balance the richness of the meat. However, it’s worth noting that bolognese sauces are traditionally made with a dry white wine.

Take away: You can’t go wrong with a dry red wine or a dry white wine – just make sure it’s a wine you actually like to drink. And be sure to avoid any sweet wines, like riesling, as they’ll alter the taste of the sauce.

Can I use a different type of pasta with bolognese short ribs? 

Absolutely – this slow cooker ragu bolognese tastes delicious over any pasta! However, long, wide ribbon pasta shapes will work best with this rich, meaty sauce. I recommend saving long, skinny pasta shapes, such as angel hair or linguine for light, delicate sauces.

  • 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 pasta, 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 short rib bolognese sauce.
  • 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.
  • Gnocchi: Potato gnocchi are so delicious here! Swap out the marinara and try the bolognese in this gnocchi in red sauce recipe.

What’s the best way to shred short ribs after cooking?

After braising, be sure to let the short ribs rest until cool enough to handle. Then, simply use two large forks to gently pull the meat off the bones and shred it into large pieces. Be sure to discard the bones and any excess fat before adding the short rib meat to the bolognese tomato sauce.

Can I make this 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, easy entertaining, or really, anytime you’re craving the ultimate comfort food.

Action photo of red wine being poured over beef short rib bolognese in a slow cooker.

Serving beef 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.

Common serving suggestions

  • Toss with Pasta. Wide, hearty pasta like pappardelle, fettuccine, or tagliatelle are ideal for this saucy bolognese with short ribs.
  • Serve over Stuffed Pastas. Make your dinner super cheesy by serving your beefy sauce over cheese tortellini or ricotta cheese gnocchi.
  • Pile on Parmesan Polenta. Generously ladle this meaty sauce on top of a bowl of creamy, buttery polenta with plenty of parmesan cheese.
  • Serve with a Side of Bread. Sunday sauce begs for some sort of bread for sopping – I love double garlic bread or 1-hour dinner rolls here, but any crust bread works great.
  • Pair with a Salad. Start your dinner with a crisp mix of your favorite greens tossed in a light vinaigrette or go heartier with an Italian chopped salad. Or, double up on the tomatoes by pairing your short rib ragu sauce with marinated tomatoes.
  • Alongside Soup.  Stay cozy and warm by pairing your pasta bolognese with your favorite soups, such as tomato soup with basil or Italian sausage soup.
  • Garnishes Galore. A generous sprinkle of freshly grated Pecorino Romano or Parmesan cheese and fresh basil or flat-leaf parsley is an easy way to add more flavor.

Unique serving ideas

  • Start with Bruschetta. Crostini bread with luscious brushcetta topping is a delicious dynamic duo that will start your meal off right.
  • Alongside Mushrooms. My roasted mushrooms and onions, or sautéing fresh mushrooms are a great option if you’re looking for a veggie that pairs perfectly with meat.
  • Bolognese Poutine. Top crispy french fries with bolognese sauce and plenty of freshly grated parmesan cheese or cheese curds for a twist on poutine. 
  • Short Rib Pizza. Transform pizza night into a meaty lover’s dream by swapping out the pizza sauce for this short rib sauce instead.
  • Stuffed in Baked Potatoes. Cut open steamy baked potatoes, dot with butter, and generously top with shredded short rib ragu—delicious!
  • Layered in Casseroles. Swap out the protein in your favorite Italian casseroles, like lasagna or baked ziti, and use this meaty sauce instead.
  • As a Sub Sandwich. Make a sub sandwich by stuffing short rib bolognese inside a bun, topping with mozzarella, and toasting until melty.
  • Hot Dogs: Forget the chili—try topping your hot dog with homemade short rib bolognese sauce instead.
Action photo of a spoon stirring short rib bolognese sauce in a crockpot.

Storing leftovers

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.

Freezing instructions

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.

  1. Make bolognese: Prepare bolognese sauce recipe according to the instructions.
  2. 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!
  3. 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.
  4. Store it: Store bolognese sauce in the freezer for up to 3 months.
  5. To use: When ready to use the sauce, defrost the bolognese overnight in the refrigerator. Reheat according to instructions below.

Reheating instructions

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 short rib bolognese sauce 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.

Close-up photo of beef short ribs bolognese served over pappardelle pasta.

This weeknight-friendly, ultra-cozy bolognese short ribs sauce 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!

Cheyanne

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More hearty, comforting Italian pasta recipes!

If you’re in the mood for comfort food with all the cozy Italian vibes, try these yummy favorites next:

Overhead photo of cooked pasta topped with bolognese sauce made with short ribs in a white bowl.

Bolognese Sauce with Short Ribs

5 from 7 votes
Author: Cheyanne Holzworth
Total Time: 7 hours 40 minutes
Prep Time: 25 minutes
Cook Time: 7 hours 15 minutes
Servings: 8 servings
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Rich and hearty, this short rib bolognese is what comfort food dreams are made of! Imagine melt-in-your-mouth tender beef short ribs simmered in a luscious, savory sauce made of tomatoes, red wine, and aromatics. Perfectly paired with pasta, baked potatoes, or polenta (and more), it's the ultimate dinner recipe for cozy Sunday nights and special occasions – or if you're simply craving something deeply satisfying.

Equipment

  • 1 Cast Iron Skillet or Dutch Oven – for searing and browning the short ribs
  • 1 Slow Cooker or Crockpot – for cooking the bolognese sauce

Ingredients 

  • 2 ½ – 3 pounds Boneless Beef Short Ribs – cut into 2-3’’ pieces
  • to taste Kosher Salt and Ground Black Pepper
  • 2 TBS Olive Oil – DIVIDED
  • ¾ Cup Dry Wine (or beef broth) – DIVIDED (SEE NOTES)
  • 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
  • 1 (28 ounce) Can San Marzano Crushed Tomatoes (or whole tomatoes crushed by hand)
  • 2 whole Dry Bay Leaves
  • ¾ tsp EACH: Dried Thyme, Dried Basil & Dried Oregano
  • ½ tsp Crushed Red Pepper Flakes – or more to taste

OPTIONAL INGREDIENTS

  • 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 FOR SERVING

  • 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

Instructions

  • Season Short Ribs: Place the short ribs onto a clean work surface and pat them completely dry with paper towels.
    Then, season all sides of the ribs 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.
    Once the oil shimmers, add HALF the ribs and sear on all sides until well-browned, about 2 minutes per side. Once browned, transfer the short ribs to slow cooker.
    Repeat the browning process with the remaining tablespoon of oil and remaining short ribs.
    Optional for the Most Flavor – Deglaze the Pan: With the heat still on underneath the pan, add 1/4 cup of wine and use the edge of a wooden kitchen spoon to scrape all the browned bits up from the bottom of the pan. Then, pour the wine and flavorful 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.
  • Add Remaining Bolognese Sauce Ingredients To the Slow Cooker:  Add the remaining 1/2 cup of wine, onions, carrots, celery, garlic, tomato paste, crushed tomatoes, bay leaves, dry thyme, dry basil, dry oregano, and crushed red pepper flakes to the slow cooker.
    Season generously with salt and pepper and then give everything a good stir to combine.
  • Slow Cook Short Ribs:  Cover the slow cooker and let the short ribs cook on LOW for 7-8 hours or until short ribs are fork tender. (SEE NOTES)
  • Shred the Short Rib Meat:  Remove the bay leaves from the slow cooker and discard.
    When the short ribs are tender, you can shred the meat one of two ways – right in the slow cooker OR remove them from the slow cooker and transfer them to a cutting board.
    To Shred – Use two forks to pull the meat apart into generous pieces.
    Once fully shredded, add the meat back to the slow cooker if you removed it. And, stir to combine.
    Taste and adjust the bolognese sauce 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.
  • Serve Short Rib Bolognese as Sauce: 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 and enjoy warm!

Video

Notes

  • 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.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
  • Recipe Serves:  8-10
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings (for the bolognese sauce only). Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 183kcal    Carbohydrates: 7g    Protein: 14g    Fat: 11g    Saturated Fat: 4g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 6g    Cholesterol: 38mg    Sodium: 199mg    Potassium: 405mg    Fiber: 1g    Sugar: 4g    Vitamin A: 3238IU    Vitamin C: 5mg    Calcium: 105mg    Iron: 2mg
Course: Condiment, entree
Cuisine: American, Italian

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Close-up photo of tender shredded short rib bolognese garnished with fresh basil leaves and grated parmesan cheese.