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Slow Cooker Red Wine Sunday Ragù Pasta.

Ingredients

• 4-5 pounds bone in beef, short ribs
• kosher salt and black pepper
• 3 slices thick-cut bacon, chopped
• 1 1/4 cups dry red wine, such as Sangiovese
• 1/2 cup low sodium beef broth
• 2 (28 ounce) cans crushed San Marzano tomatoes
• 1 (6 ounce) can tomato paste
• 1 yellow onion, chopped
• 6 cloves garlic, finely crushed or chopped
• 3 ribs celery, finely chopped
• 1 carrot, finely chopped
• 2 sprigs fresh thyme, or 1 tablespoon dried thyme
• 1 tablespoon fresh chopped sage, or 1 teaspoon dried sage
• 1 teaspoon crushed red pepper flakes more or less to taste
• 1 stick (8 tablespoons) salted butter
• 1/2 cup fresh grated parmesan cheese, save the rind
• 1 pound dry pappardelle or tagliatelle pasta
• 8 ounces burrata cheese, at room temperature, for serving

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