Categories: Pasta
Ingredients
- 2 lbs. boneless beef short rubs, cut into 2-inch pieces
- 1 tbsp. olive oil
- 8 oz. sliced mushrooms
- 1 small onion, chopped
- 2 carrots, peeled and chopped
- 2 bay leaves
- 12 oz. can tomato paste
- 1/2 cup dry red wine
- 3 garlic cloves, minced
- 1 tbsp. Italian seasoning
- 1 tsp crushed red pepper flakes
- 1/2 tsp salt
- 1/2 tsp pepper
- 28 oz. can diced tomatoes
- 1 lb. pappardelle pasta
- Parmesan, grated or shaved
Directions
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In a skillet, brown meat in oil in batches. Transfer to a slow cooker. Add the next 4 ingredients.
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In same skillet, over medium heat, cook and stir tomato paste, wine, garlic and seasonings until fragrant, 2-4 minutes. Stir in diced tomatoes. Transfer to a slow cooker; cover. Cook on low until beef is tender, 7-9 hours. Remove bay leaves.
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Cook pasta as directed. Serve ragu over pasta. Serve with Parmesan cheese.