Beef Ragu Fettuccine
A simple, classic, family friendly pasta dish that's so easy and perfect for calorie counting diets or plans like Weight Watchers!
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NutritionPer Serving
- Calories445
- Carbs44g
- Protein24g
- Fat15g
- Saturates8g
- Sugars3g
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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 to know in the blurb!
Everybody needs a classic meaty pasta dish in their cooking repertoire! Ragu is an Italian word for a meat based sauce that’s served with pasta, so in this case the clue is in the name! Tender chunks of beef, tangy tomato sauce and tons of flavour, this dish is perfect for popping in the slow cooker for a hearty dinner that’s super easy.
We’ve also finely diced plenty of nutrient packed veggies in this recipe, which is great for fussy eaters: sometimes smaller chunks make it easier to “hide” those pesky carrots from unsuspecting family! You may also see a surprising ingredient in there too: pearl barley. Pearl barley is such an underrated grain because it’s super cheap and a great way of adding texture and fibre, which will help keep you fuller for longer.
What diets is this Beef Ragu Fettuccine recipe suitable for?
This Beef Ragu Fettuccine is suitable for dairy free diets.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Beef Ragu Fettuccine?
All of the ingredients are easily available in supermarkets, woohoo!
We have used a special bit of kit though, an Instant Pot. It’s like a like a slow cooker/pressure cooker hybrid, and it’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!
If you’ve never heard of it you can check it out over on Amazon. Imagine the best slow cooker in the world, then times that by a hundred. There’s not much that it can’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.
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The Instant Pot is basically a super slow cooker with a whole heap of other functions. It’s the safest pressure cooker out there – and you can have pulled pork cooked in just an hour! Yes, an hour! They’re available on Amazon, and if you follow us on Instagram, Facebook or Twitter we’ll let you know whenever it’s on offer.
We like to cook this in a slow cooker too. You can pick up slow cookers in most large supermarkets, or online from Amazon.
How many calories are in this Beef Ragu Fettuccine?
There are 445 calories in this Beef Ragu Fettuccine, which means it falls into our Weekly Indulgence 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.
In the Instant Pot
Step 1
Place a large pan of water onto the hob to boil for the pasta.
Step 2
Spray the Instant Pot with a little low calorie cooking spray, then add the beef, press the Sauté button and brown the meat – this will take a few minutes. Once browned, add the veg and sauté for a further 2 minutes.
Step 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.
Step 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.
Step 5
Serve immediately with a sprinkle of parmesan, if you like (remember to add extra calories or points it if using it!)
In the slow cooker
Step 1
Spray a frying pan with a little low calorie cooking spray, then sauté the meat until browned – this will take a few minutes. Once browned, add the veg and sauté for a further 2 minutes.
Step 2
Tip the contents of the pan into the slow cooker then add all the remaining ingredients (apart from the pasta).
Step 3
Set to medium-high and allow to cook for 5 to 6 hours or until the meat starts to break up.
Step 4
Place a large pan of water onto the hob to boil for the pasta.
Step 5
Cook the pasta according to the instructions on the packet, then drain the pasta (when cooked) and stir into the ragu.
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, don’t forget to account for the extra calories and/or other nutritional values.
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!
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.
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 long can you keep this Beef Ragu Fettuccine in the fridge?
Once you’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.
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Beef Ragu Fettuccine
A simple, classic, family friendly pasta dish that's so easy and perfect for calorie counting diets or plans like Weight Watchers!
-
Prep Time
10 MINS
-
Cook Time
30 MINS
- KCals 445
- Carbs 44G
Instructions
In the Instant Pot
- Place a large pan of water onto the hob to boil for the pasta
- Spray the Instant Pot with a little low calorie cooking spray, then add the beef, press the Sauté button and brown the meat - this will take a few minutes. Once browned, add the veg and sauté for a further 2 minutes
- 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
- 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
- Serve immediately with a sprinkle of parmesan (remember to add extra calories or points it if using it!)
In the Slow Cooker
- Spray a frying pan with a little low calorie cooking spray, then sauté the meat until browned - this will take a few minutes. Once browned, add the veg and saute for a further 2 minutes
- Tip the contents of the pan into the slow cooker then add all the remaining ingredients (apart from the pasta)
- Set to medium-high and allow to cook for 5 to 6 hours or until the meat starts to break up
- Place a large pan of water onto the hob to boil for the pasta
- Cook the pasta according to the instructions on the packet, then drain the pasta (when cooked) and stir into the ragu
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109 comments
See what others have to say
Emma TSunday 10th September 2017
Hi Heidi,
So glad you enjoyed it!
LizSunday 10th September 2017
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
Emma TSunday 10th September 2017
Hi Liz,
Glad you enjoyed it!
SharonMonday 4th September 2017
Hi
If I double up on this recipe, how long would it need in the Instant Pot please ?
Many thanks
Sharon
Emma TSunday 10th September 2017
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!
Helen McKennySaturday 19th August 2017
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
Emma TSunday 10th September 2017
Hi Helen
So glad you enjoyed it!
VickiTuesday 15th August 2017
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.
Emma TSunday 10th September 2017
Hi Vicki,
Glad you enjoyed it!
RachelSunday 6th August 2017
Could I substitute red/green lentils for the pearl barley?
Emma TSunday 10th September 2017
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!
VikiMonday 31st July 2017
When doing this INA slowcooker would you do it on low med or high &for bowling?? Tia x
Emma TSunday 10th September 2017
Hi Viki,
I would put it on high for 2-3 hours, or until the meat is completely tender.
Hope that helps!
NikkiSaturday 29th July 2017
I had this for dinner tonight it was soooo nice will def be making again. Thanks for the recipe
WendySunday 9th July 2017
Could I make this without the purl barley as I don’t like pulses ?
AngieSaturday 1st July 2017
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
KateFriday 7th July 2017
Hi Angie
Glad you like it. We love it too
Lorraine youngSaturday 1st July 2017
Could you not just make this on the hob as you would a bolognaise?
KateFriday 7th July 2017
Hi Lorraine
Yes you could, but we love the Instant Pot!
MaeveSaturday 17th June 2017
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?
Thanks!
KateSunday 18th June 2017
Hi Maeve
You could try substituting the barley with buckwheat, quinoa, amaranth or millet
Alison knowlsonMonday 5th June 2017
Can you use chicken if you don’t want beef x
KateSunday 11th June 2017
Hi Alison
Yes you could use chicken if you prefer
AstynTuesday 23rd May 2017
Hi. Would this work using mince beef instead of stewing beef? Thank you 🙂 x
KateTuesday 23rd May 2017
Hi Astyn
Yes you could use minced beef instead
jane mcinnesThursday 18th May 2017
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.
Emma TSunday 10th September 2017
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!
KarenThursday 11th May 2017
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.
Emma TSunday 10th September 2017
Hi Karen,
It would probably be better to cook it in an oven if you don’t have an Instant Pot or slow cooker.
Hope that helps!
CharlotteTuesday 2nd May 2017
I don’t have a slow cooker or instant I was just going to do it in my wok would it be the same. Thank you. X
KateWednesday 3rd May 2017
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.
Sheila SearsSaturday 22nd April 2017
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.
Emma TSunday 10th September 2017
Hi Sheila,
Yes, small chunks work, especially when cooking in the oven.
Hope you enjoyed it!
LisaFriday 21st April 2017
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 ????
KateFriday 21st April 2017
Hi Lisa
Yes you can add it halfway through 🙂
JulieMonday 17th April 2017
Would you be able to use mince as my lot don’t like the diced beef!!!! Just think we could all have it then x
Emma TSunday 10th September 2017
Hi Julie,
You could use mince, but you may need to adjust the times accordingly.
Hope that helps!
FionaSunday 16th April 2017
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 ????
Emma TMonday 17th April 2017
Glad you enjoyed it ????
FionaSunday 16th April 2017
Is it essential to have pearl barley? I’ve got everything else & it is Easter Sunday so supermarkets shut anyway 🙁 thanks
Emma TSunday 16th April 2017
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.
Enjoy!
Emma
jacqui carterSaturday 15th April 2017
saw this the other day planned to make it yesterday but work got in the way so making it today cant wait to try it
Emma TSunday 10th September 2017
Hi Jacqui,
Hope it worked out ok!
Nicky JonesWednesday 12th April 2017
So rich any meaty! Love love loved this!
KateSunday 16th April 2017
Hi Nicky
Glad you like it
BexTuesday 21st March 2017
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 🙂
KateThursday 23rd March 2017
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 150-160°C
Kay hindMonday 20th March 2017
Hi there can you freeze this apologies if it says so above and ive missed it x
KateThursday 23rd March 2017
Hi Kay
Yes you should be able to freeze it without any problems
Suzanne CantrillThursday 16th March 2017
Gorgeous
KateFriday 17th March 2017
Hi Suzanne
Glad you like it!
Jackie HeathSaturday 11th March 2017
Fantastic recipe really thick and rich sauce you would never know it was a slimming meal. Will certainly be doing it again.
KateSaturday 11th March 2017
Hi Jackie
Glad you like it!
Tracy pillingFriday 10th March 2017
Can i use this method in the pressure king pro please?
KateFriday 10th March 2017
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.
Helen GriffithsMonday 6th March 2017
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
KateMonday 6th March 2017
Hi Helen
Glad you liked it!
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