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   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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