We’re coming out of the Polar Vortex and I’m so glad I made this dish earlier in the week. It was the perfect thing for leftovers. I also love that it’s made in a slow cooker … throw it all into one pot and let it do it’s thing while cooking. All this cold weather is making me want to hunker down and eat comfort foods, and this sure hit the spot!
One of my kids loved it and other was “meh” on it. Those were her words…LOL! She’s been quite picky and outspoken lately. I guess that’s what happens when she’s almost 12. If you have any tips on how to deal with preteen and teenage girls, please send them my way. I don’t know if I’m going to make it with all the attitude and sass. I hope when my son gets to the be this age, he continues to be a sweet angel.
15 oz can crushed tomatoes
1/4 cup dry red wine
1 Tbsp tomato paste
3 cloves garlic, minced
salt and fresh ground pepper
3-inch piece Parmesan rind
1 lb beef chuck roast (I used beef cubes)
12 oz fresh pappardelle
fresh parsley, chopped
In a slow cooker, whisk together the crushed tomatoes, wine, tomato paste and minced garlic. Add in the Parmesan rind. Season the beef generously with salt and pepper on all sides and place in the tomato sauce. Cook on low for 7 hours. Once cooked, remove the beef and shred. Place back into the sauce while you cook the pasta according to the package instructions. Reserve 1/2 cup of pasta cooking water before draining.
Return the pasta to the pot and add in the meat and sauce. Add in the reserved pasta water. Stir and heat over medium-high heat until the sauce thickens slightly. Season with salt and pepper. Divide among bowls and top with shredded parmesan and parsley.
Source: Food Network Magazine