Slow Cooker Short Rib Ragu over Pappardelle
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The Defined Dish · by Alex Snodgrass★ 5.0 (16)

Slow Cooker Short Rib Ragu over Pappardelle

NUTRITION · PER SERVING385M COOK
CAL 56%·PRO 100%
CARBS 76G27% OF CAL
6G FIBER8G SUGAR62G OTHER
FAT 57G46% OF CAL
21G SAT36G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Rich, slow-cooked short rib ragù with tomato, red wine, and aromatics served over wide pappardelle noodles. A traditional Italian braise that's deeply flavored.

mainitalianpastabeefdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 pounds bone-in short ribs
  • kosher salt, (to taste)
  • freshly ground black pepper, (to taste)
  • 2 tablespoons extra virgin olive oil
  • 1/4 pound pancetta, (diced small)
  • 1/2 cup finely diced carrots ((from about 1 large carrot))
  • 1/2 cup finely diced celery ((from about 1 celery stalk))
  • 1/2 cup finely diced yellow onions ((from about 1/2 small onion))
  • 2 garlic cloves, (minced)
  • 1/4 teaspoon crushed red pepper flakes, (plus more to taste)
  • 1 teaspoon anchovy paste
  • 1 tablespoon all-purpose flour
  • 1/4 cup red wine, (such as Cabernet Sauvignon )
  • 1/2 cup beef broth
  • 28 ounces canned whole peeled tomatoes, (such as San Marzano tomatoes)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 12 ounces pappardelle or tagliatelle
  • freshly grated Parmigiano-Reggiano
  • chopped fresh parsley
PREP
25M
SODIUM
1645MG
ESTIMATE
COMPLETE

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