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.
Ingredients
- 1 tablespoon olive oil
- 2 pounds bone-in beef short ribs
- 1 small onion - chopped
- 2 small carrots - peeled and chopped
- 2 bay leaves
- 1 12-ounce can tomato paste
- 3 garlic cloves - minced
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon porcini mushroom powder
- ½ cup dry red wine
- 1 28-ounce can diced tomatoes
- 1 pound pappardelle
- Parmesan cheese - grated or shaved, to serve
Instructions
- In a large skillet, heat oil over medium-high heat; brown meat in batches.
- Transfer meat to a slow-cooker along with the onions, carrots, and bay leaves.
- In the same skillet, add tomato paste, garlic, Italian seasonings, salt, pepper, and pepper flakes.
- Cook and stir over medium heat until fragrant and slightly darkened, 2-4 minutes.
- Stir in the mushroom powder, wine, and 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 with Parmesan.