Beef Ragu Fettuccine

My love of pasta never wavers, but I’ve recently found that I’m bored of the usual slimming friendly sauces. This Beef Ragu Fettuccine came about entirely by accident when the unthinkable happened and we ran out of potatoes!

Beef Ragu Fettuccine | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb ๐Ÿ‘

It’s OK folks, we lived to tell the tale, and in the meantime, this thing of beauty, Beef Ragu Fettuccine happened!

If you’re a pasta fan we have lots more for you to try, including;

How many calories are in this Beef Ragu Fettuccine?

There are 309 calories in this Beef Ragu Fettuccine, which means it falls into our Everyday Light category. 

This Beef Ragu Fettuccine is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

What diets is this Beef Ragu Fettuccine recipe suitable for?

This Beef Ragu Fettuccine can easily be made gluten free if you use GF pasta and stock cube. 

Please make sure to double, and triple check all of your ingredients if youโ€™re cooking for people with allergies.

How Weight Watchers Friendly is this Beef Ragu Fettuccine?

You only need to count 8 Points per portion of this Beef Ragu Fettuccine recipe. Itโ€™s super tasty and filling for so few Points!

Can you cook this Beef Ragu Fettuccine any other way?

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The beef ragu for this recipe was made in the Instant Pot!

Beef Ragu Fettuccine | Slimming & Weight Watchers Friendly

The Instant Pot has become my favourite kitchen gadget, which I wouldn’t be without. Being able to cook delicious stews, curries and rice (and much more) within minutes is something of a revelation.

If you’re worried about it being too technical, don’t be – it’s so simple to use!

I cooked the pasta separately from the Beef Ragu as I didn’t want it to be over cooked as the meat needed longer, but with a bit of jiggery pokery there’s no reason why you couldn’t do this in one pot.

Beef Ragu Fettuccine | Slimming & Weight Watchers Friendly

Don’t worry if you don’t have an Instant Pot or pressure cooker……you can make it in a slow cooker too. It will take around 5 – 6 hours on medium/high. The instructions are in the recipe card below.

How do you make Beef Ragu Fettuccine?

This recipe is super easy to make, and quick too if you’re using a pressure cooker. All you need to do is;

  • Brown the meat and veg, then add the remaining sauce ingredients.
  • Cook on manual for 30 minutes.
  • Cook the pasta and stir it into the cooked sauce.
  • Serve topped with optional parmesan (don’t forget to add on the extra calories or nutritional values)

What can you serve with this Beef Ragu Fettuccine?

This recipe is a complete meal, so you don’t you don’t have to serve it with anything other than a side salad. 

You can of course, leave out the pasta and serve the Beef Ragu Fettuccine with mash potato or rice. However, this is a great alternative if, like me, disaster strikes, there are no potatoes and you just cannot face another supermarket trip!

Whatever accompaniment you choose, donโ€™t forget to account for the extra calories and/or other nutritional values. 

Beef Ragu Fettuccine | Slimming & Weight Watchers Friendly

Do you need any special ingredients or equipment to make this Beef Ragu Fettuccine?

The Instant Pot

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What can I say about the Instant Pot?

Itโ€™s like a like a slow cooker/pressure cooker hybrid, and itโ€™s probably one of our favourite and most-used kitchen gadgets. This Beef Ragu Fettuccine will take 30 minutes in the pressure cooker compared with 5 or 6 hours in the slow cooker!!

Beef Ragu Fettuccine| Slimming & Weight Watcher Friendly

If youโ€™ve never heard of it you really should go and check it out over on Amazon. Imagine the best Slow Cooker in the world, then times that by a hundred. Thereโ€™s not much that it canโ€™t do!

If you don’t have an Instant Pot or pressure cooker don’t worry, there’s a slow cooker method in the instructions below.

How long can you keep this Beef Ragu Fettuccine in the fridge?

Once youโ€™ve put it out, ideally you should eat it within 4 hours.

If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of this in the fridge for approximately 2 or 3 days.

Can you freeze this Beef Ragu Fettuccine?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it has cooled right down.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! Unless you fancy mystery food for dinner!

How do I reheat Beef Ragu Fettuccine?

From chilled: Place in a microwave proof container with loosely fitting lid and heat until it’s steaming hot all the way through before serving.

From frozen: Always defrost leftovers completely, either in the fridge or in the microwave, before reheating. Cooked food that has been frozen and removed from the freezer should be reheated and eaten within 24 hours of fully defrosting. 

Allow to defrost, and heat covered in the microwave making sure the dish is steaming hot all the way through before serving.

Some of you love this Beef Ragu Fettuccine recipe!

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One of our Instagram followers @sw_nattyc_targetmember made this dish and loved it!
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Another of our Instagram followers @theclarabelladoessw made this dish and loved it too!

If you make this recipe, snap a pic and hashtag it #pinchofnom โ€” We love to see your creations on Instagram, Facebook, & Twitter!

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Our Facebook group is growing by the day. If you havenโ€™t joined yet head over there and take a look. You wouldnโ€™t want to miss out on the fun would you?

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As the name suggests, this book is entirely focused on meals you can make every day that all come in at 400 calories or lessโ€ฆINCLUDING accompaniments!

There will be 100 NEW & EXCLUSIVE recipes for you to enjoy that are easy, delicious and make slimming hassle-free.

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Beef Ragu Fettuccine

Votes: 95
Rating: 3.92
Rate this recipe!


Prep Time

Cooking Time

people 10 minutes 30 minutes




445kcal 8

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
Suitable For Freezing icon
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In the Instant Pot
  1. Place a large pan of water onto the hob to boil for the pasta
  2. Spray the Instant Pot with a little Frylight, then add the beef, press the Saute button and brown the meat - this will take a few minutes. Once browned, add the veg and saute for a further 2 minutes
  3. Press the Off button and add the remaining ingredients into the Instant Pot. Click the Manual button and adjust the time to 30 minutes, ensuring the venting valve is closed
  4. Cook the pasta according to the instructions on the packet. When the Instant Pot has finished cooking, use the Quick Pressure Release method, drain the pasta (when cooked) and stir into the Ragu
  5. Serve immediately with a sprinkle of Parmesan (remember to add extra calories or points it if using it!)
In the Slow Cooker
  1. Spray a frying pan with a little Frylight, then sautรฉ the meat until browned - this will take a few minutes. Once browned, add the veg and saute for a further 2 minutes
  2. Tip the contents of the pan into the slow cooker then add all the remaining ingredients (apart from the pasta)
  3. Set to medium-high and allow to cook for 5 to 6 hours or until the meat starts to break up
  4. Place a large pan of water onto the hob to boil for the pasta
  5. Cook the pasta according to the instructions on the packet, then drain the pasta (when cooked) and stir into the Ragu

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.


Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

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  • You don't reproduce the recipe in full
  1. Really great recipe I wasn’t sure how different this would be to a bolognaise. But this is different. I used chopped steak so it was lovely and chunky. And I think it gives it a really good beefy rich flavour. Brilliant Monday night tea. Delicious

    1. Hi Tracy
      This should be fine in the pressure king pro. Some pressure cookers work at different pressures, but i believe the pressure king pro and IP both work at the same pressure.

  2. Hi, can this be done in the oven in like a casserole dish? If so how long would you put it in the oven for and at what temp? Thanks ๐Ÿ™‚

    1. Hi Bex
      We’ve not tried it in the oven, but it should work out fine. I’d say it would probably take 3 or 4 hours at 150-160ยฐC

  3. Is it essential to have pearl barley? I’ve got everything else & it is Easter Sunday so supermarkets shut anyway ๐Ÿ™ thanks

    1. Hi Fiona,

      You don’t have to put pearl barley in but the sauce might not be quite as thick without it so may need reducing.



  4. Hi Emma
    Thank you so much for replying….especially on Easter Sunday, I reduced the beef stock slightly & it was fine, delicious recipe and one I will definitely do again ๐Ÿ˜ƒ

  5. Hi.
    Could I add a glug of Red wine after 3 hours in the slow cooker?
    Then cook for another 3, or should it have gone in at the start?
    Tia ๐Ÿ™‚

  6. I am going to cook this tonight, I shall use a low oven as I do not have one of these pots. By the look of the recipe I need to cut my beef in small chunks which I shall do. Thanks for the recipe xx.

    1. Hi Charlotte
      Yes you could probably cook it on the stove top in a pan with a tight fitting lid. You could also cook it in the oven on a medium heat for a few hours.

  7. if I was just cooking this on the stove in a pot with a tight fitting lid, how long do you think it would take? thank you.

  8. when you say 30 minutes in a pressure cooker. is that from when the pan is up to pressure? my own stew i only cook for 25 minutes.
    it sounds like a lovely recipe though, cant wait to try it.

    1. Hi Jane,

      With the Instant Pot, the timer starts to count down when the pot reaches pressure. These timings are for that particular piece of kitchenware so you may find timings vary when using a traditional pressure cooker.

      Hope that helps!

  9. This recipe looks great! I’ll be trying it in the slow cooker next week.
    I am coeliac so what would you recommend I substitute instead of the pearl barley?

  10. After reading most of the comments I made this in my slow cooker. OMG it was delicious and far tastier then Bolognese. Thankyou so much for this delicious recipe, I’ve even put the leftovers in the freezer to have another time and used spaghetti vegetables instead of pasta to make it even more healthier x

    1. Hi Rachel,

      Yep, they should also cook in the same time, but it may need adjusting depending on the type of lentils.

      Hope that helps!

  11. Thank goodness for slow cookers! Put this on to cook before I left this morning and have come home to an absolutely delicious dinner. Will definitely make again and have recommended on my SW group’s Facebook page.

  12. Beef ragu Fetuccinie. Where has this been all my life. Love preparing this dish but omg loved eating it more. It is deeeeeelish. Now our family number one dish. Thank you so much for sharing. This recipe is restaurant quality. 5 star dining indeed xxx

    1. Hi Sharon,

      It would still take the same amount of time, might just take a bit long to come up to pressure as there’ll be more liquid. Also, make sure the IP isn’t more than two thirds full…this recipe already fills it almost to that much. Might be better to just make two batches!

      Hope that helps!

  13. I made this in my instant pot , it was delicious , definitely one that i’ll make again , i don’t like pearl barley so put some butternut squash in , a great dish

  14. OMG – this dish was so delicious and another keeper in our household. It was so rich and tender – the beef just melts in your mouth. Thank you #pinchofnom for another great recipe ๐Ÿ˜

  15. Hi it Geordie the “sausage roll” guy! ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚ I BOUGHT A ONE POT!!! Just for this recipe !! Yehhhhhhhh. gonna have this for my dinner just cooking this now……..wish me luck………oh wot a brilliant site !!!!!! ( the web page not me cooking!!! ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚)……….then agin!! Ha h a ha ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜œ X

  16. this has to be the BEST ragu ever , i’ve made it twice now in my IP and its just so tasty, i don’t put courgette in cause we don’t like it and the only other thing i added was a red wine stock pot , definitely a favourite in our house

  17. Made this tonight for my family which includes a 3 and 5 year old everybody troughed i. I’m really struggling with the cold dark nights and this was just what I needed as im craving comfort food. Delish.

  18. i’m so glad you have the ip, as i have just got the 8quart one and am struggling for recipes and am well into my slimmingworld life. do keep them coming you lifesaver you. ๐Ÿ™‚ xx

  19. If i make this with mince, can I still do it in the slow cooker and how long do you reckon I should cook it? Can’t wait to try it as such positive reviews! Thanks

  20. Cooked this today. Put it in the slow cooker whilst we played in the snow and had a fun day. Was absolutely delicious and the whole family of 6 (aged 3 – 39) loved it. Will definitely be cooking again. Thanks so much!! X

  21. I want to try this tonight but will be using mince instead of stewing beef. I can cook in the oven or slow cooker – what would be best? For how long and at what temp?

    Thank you!

  22. Hi, I’m out of the house most of the day, so would I be better cooking this on low for a longer period of time? I’ll be using a slow cooker instead of the instant pot. ๐Ÿ™‚ TIA.

  23. Made this in my pkp took 30mins on the stew function. Absolutely gorgeous will do some garlic bread next time to dip in. Definitely a winner in our house loved it

  24. Would it be ok to cook it and let it NPR and then keep warm for a while? Planning to put it on, go and collect the kids and then eat when we get back so not sure how long will be out for!

  25. Just had this for tea but think I’m missing something, just seemed like it was missing g something, only thing I didn’t have was dried basil so I used fresh, would that have made big difference though? Just tasted bit bland. I cooked it in the oven in casserole dish be wise I don’t have slow cooker, at 160 for 3.5 hrs. Any advice appreciated X

  26. Hi,
    My hubby has just started weight watchers. It says above 8 points but what portion size is that based on? The whole dish inc pasta??

    Many thanks

  27. Can I make it with extra stock instead of Passata? Iโ€™m halfway through and just realised I had none in the cupboard!

    1. Hi Vic,

      I wouldn’t be as rich and tomatoey without the passata – I hope it worked out for you though! ๐Ÿ˜Š

  28. I have the ip duo80.i doubled the recipe but I kept getting the burn message .someone said I didnt have enough liquid in it as this was my first every go using the IP. My manual says I need to use 500ml water or thin liquid should I add this next time please help.many thanks

    1. Hi Hayley,

      If you’re getting a burn message then it would suggest you need more liquid. You can always reduce the sauce down once the cooking time is up ๐Ÿ˜Š

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Slimming World Recipes
A blog started by 2 chefs on their Slimming journey, evolving into an epic adventure shared by many!