Short Rib Ragu Recipe

2 lbs boneless beef short ribs

salt and pepper

1/2 onion (chopped)

1 carrot (peeled and chopped)

4 garlic cloves (chopped)

1 (28 ounce) can peeled whole San Marazano Tomatoes (crushed with your hands)

1 cup dry red wine

1 cup low-sodium beef broth

2 bay leaves

3 sprigs fresh thyme

pinch of red pepper flakes

3/4 lb pappardella pasta

freshly grated parmesan

italian parsley (chopped)

fresh basil (chopped)

Season the short ribs on both sides with salt and pepper. Add to the bottom of a slow cooker. Add in onion, carrot, and garlic. Add in crushed tomatoes, wine, beef broth, bay leaves and fresh thyme. Season with salt, pepper, and a pinch of red pepper flakes. Cover and cook on low for 8 hours. Remove the short ribs and shred them using two forks. Discard bay leaves and thyme sprigs. Return the beef to the slow cooker and mix well.  

Cook the pappardella pasta according to package directions. Drain and mix with the sauce stirring to coat. Serve with parmesan, parsley, and basil on top.