Slow Cooker Beef Ragu

beeflovingtexans.com

3 to 4 lbs. Chuck Roast, Flank Steak, or Brisket

1 Tbsp. canola oil

Kosher salt, to taste

Ground black pepper, to taste

2 stalks celery, diced

2 medium carrots, diced

1 white onion, diced

5 cloves garlic, minced

28 oz. canned crushed tomatoes

3 Tbsp. tomato paste

1 Tbsp. balsamic vinegar

1 beef bouillon cube

½ cup red wine

½ cup beef broth

2 Calabrian chiles in oil or 1 tsp. red chili flakes

2 tsp. Italian seasoning

1 Tbsp. Worcestershire sauce

3 sprigs fresh thyme

2 dried bay leaves

subheading: Optional Ingredients:

16 oz. pappardelle pasta, cooked

2 Tbsp. fresh parsley, chopped

Parmigiano-Reggiano cheese, grated

Directions at beeflovingtexans.com

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