MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Short Rib Ragu
Categories: Beef, Mushrooms, Vegetables, Pasta, Chilies
Yield: 12 servings
1 tb Olive oil
2 lb Boneless beef short ribs; in
- 2" pieces
8 oz Sliced mushrooms
1 sm Onion; chopped
2 sm Carrots; peeled, chopped
2 Bay leaves
12 oz Can tomato paste
1/2 c Dry red wine
3 cl Garlic; minced
1 tb Italian seasoning
1 ts Crushed red pepper flakes
1/2 ts (ea) salt & pepper
28 oz Can diced tomatoes;
- undrained
1 lb Pappardelle
Parmesan cheese; grated or
- shaved, opt
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.
issy Raho, Morristown, New Jersey
Makes: 12 servings
RECIPE FROM: https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... I'll just put an "Out of Order" sticker on my forehead and call it a day.
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