Ingredients
1 tablespoon olive oil2 pounds boneless beef short ribs, cut into 2-inch pieces8 ounces sliced mushrooms1 small onion, chopped2 small carrots, peeled and chopped2 bay leaves1 can (12 ounces) tomato paste1/2 cup dry red wine3 garlic cloves, minced1 tablespoon Italian seasoning1 teaspoon crushed red pepper flakes1/2 teaspoon salt1/2 teaspoon pepper1 can (28 ounces) diced tomatoes, undrained1 pound pappardelle Parmesan cheese, grated or shaved, optional
Preparation
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.
