Slow Cooker Short Rib Ragù
Servings 6
Ingredients
- 2 28 oz. cans Fire Roasted Crushed Tomatoes (I like Muir Glen Organic)
- 1/2 white onion, chopped
- 4 medium to large garlic cloves, peeled and minced
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (I like Flora)
- 2 tablespoons tomato paste
- 3/4 cup dry full bodied red wine
- 1-1/2 tablespoons dried Italian herbs
- 2 sprigs fresh thyme
- 1 teaspoon kosher salt + more if needed
- 1/2 teaspoon freshly ground black pepper + for for serving
- 3-4 lbs. beef short ribs
- 1 bunch Tuscan kale, de stemmed and leaves roughly chopped
- 1 14 oz. can white beans, drained and rinsed
- 1 lb. tagliatelle (I like Seggiano organic)
- 2 tablespoons unsalted butter
- fresh basil, chopped for serving - optional
- Parmesan cheese, grated for serving
Instructions
- In a 6-8 quart slow cooker, add the crushed tomatoes, onion, garlic, sun-dried tomatoes, tomato paste, wine, dried Italian herbs, thyme, salt, and pepper. Stir to combine. Add the short ribs.
- Cover the slow cooker and cook on low for 6 to 8 hours or high for 4-5 hours. When the short ribs are tender and falling off the bone, remove them from the sauce and let them cool slightly. Shred the meat and discard the bones.
- Add the kale and white beans to the sauce and stir to combine. Turn the heat to high and cover, cook for 20-30 minutes. Add the shredded meat.
- Meanwhile, bring a large pot of water to a boil. Add salt and the pasta. Cook according to the package directions. Drain the pasta and mix with butter and basil if using.
- To serve, divide the pasta into bowls and top with ragù and sprinkle with grated Parmesan.