1. 1 Kg beef short rib
2. 3 tablespoons vegetable oil
3. 1 tablespoon Worcestershire sauce
4. 1 onion, diced
5. 5 cloves of garlic
6. 2 cups red wine (I used shiraz)
7. 1 cup Italian passata
8. 3 cup water water)
9. 2 tablespoon Italian herb mix
10. 2 teaspoons black pepper
11. 2 teaspoons salt plus more to taste
12. 4 tablespoon flour
13. 600 grams pappardelle
14. 2 tablespoons of grated parmesan (or as much as you'd like)
15. 3-5 leaves basil to garnish
Onion: finely dice (As fine as you can as it will help you to make a smooth sauce)
Garlic: finely dice
Ø Sprinkle ribs with flour, salt and pepper. Lightly coat it on all sides.
Ø In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides keep aside.
Ø In a skillet add onion and garlic and fry until they are brown.
Ø Add the passata, wine, Italian herb mix, Worcestershire sauce and cook for another 5-7 minutes.
Ø Place the beef, water and the sauce in the slow cooker. Check the salt and adjust to your taste.
Ø Switch on the cooker for 6 hrs on Medium setting.
Ø Use tongs to remove beef pieces from liquid, and shred finely using two forks. Return shredded beef to the pot and stir into the sauce.
Ø Taste, and add additional salt if desired. Remove the lid and cook for a further 15 minutes over low heat to allow the meat to mingle with the sauce.
Ø Boil the pasta according to packet directions (I recommend leaving it al dente), then drain. You can either add it straight into the pot and toss with ragu, or add ragu to pasta one ladle at a time to sauce to your preference.
Ø Top with grated parmesan and fresh basil, then serve.