Pappardelle with Slow Cooker Beef Ragù
Ingredients
- 1 15-ounce can crushed tomatoes
- 1/4 cup dry red wine
- 1 tablespoon tomato paste
- 3 cloves garlic, sliced
- Kosher salt
- 1 sprig rosemary
- 1 3-inch piece parmesan rind, plus shredded parmesan for topping
- 1 pound beef chuck roast
- Freshly ground pepper
- 12 ounces fresh pappardelle
- 3 tablespoons chopped fresh parsley
- 2 tablespoons extra-virgin olive oil
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