Categories: Pasta
Ingredients
- 15 oz. can crushed tomatoes
- 1/4 cup dry red wine
- 1 tbsp tomato paste
- 3 garlic cloves, sliced
- Kosher salt
- 1 sprig rosemary
- 3-inch piece Parmesan rind, plus shredded Parmesan for topping
- 1 lb. beef chuck roast
- Black pepper
- 12 oz. fresh pappardelle
- 3 tbsp chopped fresh parsley
- 2 tbsp olive oil
Directions
-
Whisk the tomatoes, wine, tomato paste, garlic and 1/2 tsp salt in a slow cooker. Add the rosemary and Parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on LOW until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and Parmesan rind.
-
Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1-2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded Parmesan and the remaining parsley.