Slow Cooker Beef and Pumpkin Ragu

slow cooker beer and pumpkin ragu set on wooden table

4.70 from 13 votes

Slow Cooker Beef and Pumpkin Ragu

This hearty comforting fall meal is a seasonal warm hug. Slow Cooker Beef and Pumpkin Ragu are made with fall-apart steak mixed with a garlic pumpkin sauce topped over pasta.

Prep Time10

Cook Time6

Resting Time15

Total Time6 25

Course: Main Course

Cuisine: Italian

Servings: Servings

Calories: 444.06kcal

Author: Aimee Mars

Ingredients

2 lbs Flank Steak cut in 3 pieces against the grain
16 ounces Crushed Tomatoes
14 ounces Pumpkin Puree
1/4 cup Beef Broth
3 tablespoons Tomato Paste
2 Beef Bouillon Cubes
4 Garlic Cloves minced
1 teaspoon Cinnamon
1 teaspoon Dried Thyme Leaves
1/4 cup Ricotta Cheese
1/4 cup Parmesan Cheese
16 ounces Pappardelle

Instructions

Slice the flank steak into 3 pieces making sure to cut against the grain of the meat. Season each piece with salt and pepper and then place it into a 5 qt slow cooker.
Pour the crushed tomatoes, pumpkin puree, beef broth, tomato paste, bouillon cubes, cinnamon, and dried thyme, over the steak. Cover and cook on high for 4 hours or on low for 6 hours, or until the meat falls completely apart when gently pulled with a fork.
Remove the beef and shred using two forks and return to the slow cooker. Turn off the heat and let sit for 15 additional minutes.
Taste the sauce and adjust the seasoning to your liking.
When ready to serve, bring 6 quarts of salted water to a boil and add the pasta. Cook for about 8 to 10 minutes, or until al dente (see packaging for further directions). Drain and divide between bowls. Top the pasta with the ragu sauce, ricotta cheese, and sprinkle with grated parmesan cheese.

Notes

Storage: The sauce can be stored in an air-tight container in the fridge for 5 days or several months in a freezer-safe container in the freezer. This recipe doesn't use all the sauce so I recommend placing the remaing sauce in the freezer for an easy dinner later.

Nutrition