Short Rib Ragu over Pappardelle
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.
—Missy Raho, Morristown, NJ
Prep: 30 min. 7 hours
• Cook: Makes: 12 servings
2 lbs. boneless beef short ribs, cut into
2-in. pieces
1 Tbsp. olive oil
8 oz. sliced mushrooms
1 small onion, chopped
2 carrots, peeled and chopped
2 bay leaves
1 can (12 oz.) tomato paste
1/2 cup dry red wine
3 garlic cloves, minced
1 Tbsp. Italian seasoning
1 tsp. crushed red pepper flakes
1/2 tsp. salt
1/2 tsp. pepper
1 can (28 oz.) diced tomatoes
1 lb. pappardelle pasta
Parmesan cheese, grated or shaved, optional
1. In a skillet, brown meat in oil in batches. Transfer to a 5- or 6-qt. slow cooker. Add the next four ingredients.
2. In same skillet, over medium heat, cook and stir tomato paste, wine, garlic and seasonings until fragrant, 2-4 minutes. Stir in diced tomatoes. Transfer to slow cooker; cover.
Cook on low until beef is tender,
7-9 hours. Remove bay leaves.
3. Cook pasta according to package directions. Serve ragu over pasta. If desired, serve with Parmesan cheese. 3/4 cup ragu over 3/4 cup pasta:
302 cal., 8g fat (3g sat. fat), 31mg chol., 328mg sod., 39g carb. (7g sugars, 4g fiber), 18g pro.
Test Kitchen tip: Pappardelle are wide, flat noodles, perfect for hearty sauces. Fettuccine or tagliatelle may be substituted.