Slow-Cooker Short Rib Ragu over Pappardelle

Name: Slow-Cooker Short Rib Ragu over Pappardelle
Prep time: 30 min
Cook time: 7 h
Yield: 12
Ingredients: 1 tablespoon 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 tablespoon Italian seasoning; 1 teaspoon crushed red pepper flakes; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 can (28 ounces) diced tomatoes; 1 pound pappardelle; Parmesan cheese, grated or shaved, optional

Slow-Cooker Short Rib Ragu over Pappardelle was pinched from <a href="https://www.tasteofhome.com/recipes/slow-cooker-short-rib-ragu-over-pappardelle/" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"An irresistible sauce gives this beef another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta. Short ribs are my crowd-pleaser weekend meal for all occasions. —Missy Raho, Morristown, New Jersey..."

INGREDIENTS

•

1 tablespoon 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 tablespoon Italian seasoning

•

1 teaspoon crushed red pepper flakes

•

1/2 teaspoon salt

•

1/2 teaspoon pepper

•

1 can (28 ounces) diced tomatoes

•

1 pound pappardelle

•

Parmesan cheese, grated or shaved, optional

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes