Slow-Cooker Short Rib Ragu over Pappardelle Recipe

Ingredients For Slow-Cooker Short Rib Ragu over Pappardelle Recipe

• 1 tablespoon Olive oil
• 2 pound Boneless beef short ribs, cut into 2 inch pieces
• 8 ounce Sliced Mushrooms
• 1 Small onion, chopped
• 2 Small carrots, peeled and chopped
• 2 Bay leaves
• 1 can Tomato paste
• 0.5 cup Dry red wine
• 3 Garlic cloves, minced
• 1 tablespoon Italian Seasoning
• 1 teaspoon Crushed Red Pepper Flakes
• 0.5 teaspoon Salt
• 0.5 teaspoon Pepper
• 1 can Diced Tomatoes
• 1 pound Pappardelle
• Parmesan cheese, grated or shaved, optional