Short Rib Ragu

• 2 pounds boneless beef shortribs
• 1/2 cup chopped carrots
• 1 piece whole onion, diced
• 8 ounces sliced mushrooms
• 12 ounces tomato paste (2 cans)
• 28 ounces peeled tomatoes
• 1/2 cup red wine
• 3 pieces garlic cloves
• 1 tablespoon olive oil
• 1 tablespoon Italian Seasoning
• 2 pieces Bay leaf
• 1 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound pappardelle pasta (optional)

1. Heat a large skillet over medium/high and add the tbsp of olive oil. Slice the short ribs into chunks (about 2 inches long). Brown for 3 minutes on each side. Add to the crockpot.
2. Then add the peeled tomatoes, squeezing each by hand (or a potato masher) before placing in the pot.
3. Finally add all other ingredients except for the pasta to the crockpot.
4. Turn on low and cook for 8 hours (it should work on high for 4 as well).
5. If you choose to serve with pasta, 20 minutes before serving, bring a large pot of salted water to boil. Add the pasta and cook 8 minutes or until al dente.
6. Scoop the ragu over the pasta and serve.

boneless beef shortribs, carrots, onion, mushrooms, tomato, tomatoes, red wine, garlic, olive oil, italian seasoning, bay leaf, red pepper, salt, pepper, pasta

Taken from food52.com/recipes/75131-short-rib-ragu (may not work)