Warm, rich, and full of flavor, our Slow Cooked Bone-in Beef Ragu Pasta is the ultimate comfort meal made with quality cuts from our family farm. This recipe uses around two pounds of beef shank, whole shank, or short ribs, which become fall-apart tender after slow cooking with fresh vegetables, red wine, and aromatic herbs. As the beef slowly cooks, it melds with the crushed tomatoes and broth, creating a rich, savory sauce perfect for tossing with hearty pasta like pappardelle. Ideal for family gatherings or cozy dinners, this dish is sure to become a new favorite. Top it off with a sprinkle of Parmesan, and enjoy!
Ingredients
Approximately 2 pounds of Beef Shank Steaks, Whole Shank, or Short Ribs
- 1 onion chopped
- 1 cup carrots diced
- 2 tablespoons tomato paste
- 3 garlic cloves chopped
- 1 cup red wine
- 1 1/2 beef stock
- 1 28-ounce can of crushed tomatoes
- Mixed Italian herbs, fresh or dried (1 tablespoon dried or 2/2 cup mixed fresh)
- 1 pound pasta such as pappardelle or fettuccine
Directions
Chop the onion, carrot garlic and herbs, if using fresh.
Generously salt and pepper the beef and in a little oil brown on all sides. Place into the slow cooker.
Add the onion, carrot and garlic to the same pan and let soften a few minutes stirring often.
Add the wine to deglaze the pan scraping the bottom to get all the yummy bits. Add the stock and mix.
Pour the veggies and liquid into the slow cooker on top of the beef.
Add the tomato paste, herbs, and crushed tomatoes.
Stir to combine.
Cook on low for 6 plus hours until the meat is fall apart tender.
Take out the meat and shred then add back into the sauce.
Cook the pasta according to the package instructions and then drain and toss with the meat sauce.
Serve with a little fresh grated Parmesan.