2beef boullion cubes or equivalent Better Than BoullionBeef Base (my preference)
2sprigs fresh Rosemary
3sprigs fresh thyme
1lbpappardelle pasta
Chopped parsley to serve
Freshly grated Parmigiano Reggiano to serve
Instructions
Pat beef dry and sprinkle with salt and pepper. Over high heat in a large fry pan, heat 1 tablespoon of olive oil. Add the beef and sear each piece on all sides until browned, around 3-4 minutes in total. Once browned remove the meat from the pan and add to the slow cooker. You do not want to cook the meat through.
Turn the stove down to medium low and add remaining olive oil to the large fry pan. Add garlic, onion, carrots and celery and sauté slowly for 5 minutes. Add flour and stir for 1 minute. Remove from heat and add to the slow cooker.
Turn the heat up on the stove to medium. Add the wine to the fry pan. Scrape the bottom of the pan (deglaze). Cook the wine for about 5 minutes or until there is no more alcohol smell. The wine may reduce a bit. Once done, add to the slow cooker.
Add tomato paste, tomatoes and boullion cubes OR Better Than Boullion Beef Base to the slow cooker. Stir everything together.
Turn the slow cooker on low.
Wrap the rosemary and thyme in cheesecloth and secure with non-colored kitchen string (bouquet garni). Drop into the Ragu mixture and stir.
Cook in the slow cooker on low for 6 – 8 hours (it took about 7 hours for me). The beef should easily shred apart with 2 forks but not be mushy.
When you can shred the beef, turn off the slow cooker. Remove the beef from the slow cooker and shred. Add the shredded beef back into the sauce in the slow cooker and stir until everything is mixed together. Take out the cheese cloth with rosemary and thyme.
Serve on a bed of papparedelle pasta and top with chopped Italian Parsley and Parmigiano Reggiano. Enjoy!