Published: by Absolutely Recipes, in the Meat recipes category.

Slow Cooker Short Rib Ragu & Pappardelle Recipe.

Ingredients:

1 TBSP olive oil
2 pounds boneless beef short ribs, cut into 2-inch pieces
8 ounces sliced mushrooms
1 small onion, chopped
2 small carrots, peeled and chopped
2 bay leaves
1 can (12 ounces) 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
1 can (28 ounces) diced tomatoes, undrained
1 pound pappardelle
Parmesan cheese, grated or shaved, optional

Recipe Instructions:

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.

In the same skillet, add tomato paste, wine, 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, 7-9 hours.
Discard bay leaves.

Cook pasta according to package directions for al dente.
Serve ragu over pasta.
If desired, serve with Parmesan cheese.

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