Ingredients needed:
* 1 can of crushed tomatoes (approximately 14 oz.)
* 1/2 cup of red wine
* Kosher salt and pepper
* 1 can of whole peeled tomatoes, drained (28 oz.)
* 4 cloves of garlic, finely chopped
* 2 medium carrots, cut into 1/4 in. pieces
* 1 large onion, chopped
* 2 sprigs of fresh rosemary
* 1 1/2 lb. lean beef stew meat, trimmed and cut into 3 inch pieces
* 12 oz. wide noodles
* 1/2 cup of fresh flat-leaf parsley, chopped
* 1/4 cup grated Parmesan or Romano cheese
Preparation steps:
* In crockpot, whisk together the crushed tomatoes, red wine, 1/4 teaspoon of salt and 1/2 teaspoon of pepper. Add the whole tomatoes, breaking them up with your hands. Stir in the garlic, carrots, onion and rosemary.
* Add the stew meat and turn to coat. Cook, covered, until the beef is cooked through and shreds easily, 6 to 8 hours on low or 4 to 5 hours on high.
* Twenty minutes before serving, cook the pasta according to package directions. Remove and discard the rosemary. Skim any fat that has risen to the top. Using a fork, break the meat into smaller pieces, then stir into the cooking liquid; fold in the parsley. Serve the beef ragu over the pasta and sprinkle with the Parmesan.
Enjoy
