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

1. In a skillet, brown meat in oil in batches. Transfer to a slow cooker. Add the next 4 ingredients.

2. 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.

3. Cook pasta as directed. Serve ragu over pasta. Serve with Parmesan cheese.

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