Slow Cooker Red Wine Sunday Ragù Pasta

halfbakedharvest.com

Tina

Try using less crushed tomatoe to avoid being soupy.

4 to 5 pounds bone in beef, short ribs

kosher salt and black pepper

3 slices thick-cut bacon, chopped

1 ¼ cups dry red wine, such as Sangiovese

½ cup low sodium beef broth

2 (28 ounce) cans crushed San Marzano tomatoes

1 (6 ounce) can tomato paste

1 yellow onion, chopped

6 cloves garlic, finely crushed or chopped

3 ribs celery, finely chopped

1 carrot, finely chopped

2 sprigs fresh thyme, or 1 tablespoon dried thyme

1 tablespoon fresh chopped sage, or 1 teaspoon dried sage

1 teaspoon crushed red pepper flakes more or less to taste

1 stick (8 tablespoons) salted butter

½ cup fresh grated parmesan cheese, save the rind

1 pound dry pappardelle or tagliatelle pasta

8 ounces burrata cheese, at room temperature, for serving

Directions at halfbakedharvest.com

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