Slow Cooker Beef Short Ribs Pasta Sauce

Ingredients:

3 Pounds Beef Short Ribs

3 Tablespoons Olive OIl

1 Medium Onion, Peeled & Diced Small

2 Carrots, Peeled, Trimmed & Diced Small

3 Cloves Garlic, Peeled & Minced

1 Cup Dry Red Wine

1 (24 Ounce) Can Chopped Tomatoes

1 Tablespoon Tomato Paste

1/4 Cup Chopped Fresh Parsley

1/8 Cup Chopped Fresh Basil

1 Teaspoon Dried Oregano

Salt & Pepper

1 Pound Pasta of Choice

To Serve:

Grated Pecorino Romano or Parmesan Cheese

Chopped Fresh Parsley

Directions:

In a heavy skillet, heat the olive oil over medium heat and brown the ribs well on all sides.

Place the ribs in your slow cooker, and add the onions and carrots to the skillet and cook for 3 to 4 minutes or until they take on color.

Add the garlic, and cook until fragrant.

Add the red wine to the skillet, and stir well, scraping any browned bits off the bottom of the pan and cook for 3 to 4 minutes.

Pour the wine and carrots over the ribs, then also add the tomatoes, paste, parsley, basil, oregano, salt and pepper.

Turn your slow cooker on low for 6 hours. (If the sauce begins to thicken too much, add a cup of water)

After 6 hours, use a fork to pull the meat off the bones of the ribs, break the meat up into small pieces, and discard the bones.

Cook the pasta until it is "al dente", then drain.

Add a scoop of sauce to the pasta and mix.

Serve the pasta in individual bowls topped with additional sauce and a sprinkling of chopped parsley.

Pass the cheese around the table.