My Top Picks Slow Cooker

Short Rib Ragu over Pappardaelle Pasta (Slow Cooker)

Source: Taste of Home

I modified the original recipe a bit.
Added less tomato paste, more wine and a little beef broth.
This is a delicious dish!

Ingredients

  • 1 Tbls. olive oil
  • 2 lbs. boneless beef short ribs, cut into 2-inch pieces
  • 8 oz. sliced mushrooms, sliced
  • 1 small onion, chopped
  • 2 small carrots, peeled and chopped
  • 2 bay leaves
  • 1 can (6 ounces) tomato paste
  • 1 cup dry red wine (Cabernet)
  • ½ c. beef broth
  • 3 garlic cloves, minced
  • 1 Tbls. Italian seasoning
  • 1 t. crushed red pepper flakes
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1 can (28 ounces) diced tomatoes
  • 1 pound pappardelle
  • parmesan cheese, grated or shaved, optional

Instructions

Trim some of the fat from the ribs and cut into 2-inch pieces.

In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5 or 6 quart slow cooker. Add mushrooms, onion, carrots and bay leaves on top of meat in slow cooker.

In the same skillet, add tomato paste, wine, beef broth, garlic and seasonings. Cook and stir over medium heat until fragrant and slightly darkened, 2-4 minutes. Stir in diced tomatoes until blended.

Transfer mixture to slow cooker; cover. Cook on low until beef is tender, 7-8 hours. Remove bay leaves.

Cook pasta according to package directions for al dente.

Serve ragu over pasta and garnish with shaved parmesan cheese, if desired