Slow Cooker Red Wine Sunday Ragù Pasta.
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Half Baked Harvest · by Tieghan Gerard★ 4.3 (775)

Slow Cooker Red Wine Sunday Ragù Pasta.

NUTRITION · PER SERVING380M COOK
CAL 51%·PRO 100%
CARBS 61G24% OF CAL
7G FIBER15G SUGAR39G OTHER
FAT 54G47% OF CAL
26G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A slow-cooked pasta ragù made with beef short ribs, red wine, and fresh herbs over pappardelle. Rich, tender, and deeply flavored.

mainitalianpastabeef
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Nutrition & ingredients

Ingredients

serves 8
  • 4-5 pounds bone in beef, short ribs
  • kosher salt and black pepper
  • 3 slices thick-cut bacon, chopped
  • 1 1/4 cups dry red wine, such as Sangiovese
  • 1/2 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
  • 1/2 cup fresh grated parmesan cheese, save the rind
  • 1 pound dry pappardelle or tagliatelle pasta
  • 8 ounces burrata cheese, at room temperature, for serving
PREP
20M
SODIUM
1014MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.