Slow cooker short rib bolognese with zucchini noodles
- 1 ½ yellow onions
- 3 carrots
- 4 ½ lbs beef short ribs
- ¾ cup red wine
- 9 cups canned diced tomatoes
- ¾ cup sun-dried tomatoes
- 3 tbsp minced garlic
- 3 tbsp italian seasoning
- ¾ tsp red pepper flakes
- 1 ½ cups fresh basil
- 9 zucchinis
- 3 tbsp olive oil
Peel and dice onion and carrot.
In a slow cooker, combine short ribs, red wine, diced tomatoes and their liquid, sun-dried tomatoes, onion, garlic, carrot, italian seasoning, red pepper flakes, ¾ cup basil, and a pinch of salt and pepper. Cover and cook on low 7 to 8 hours.
Remove short ribs from the slow cooker and shred the meat into bite-sized pieces. Return to the sauce and season with salt and pepper. (If sauce is thin, keep uncovered while pasta cooks.)
Meanwhile, with a vegetable peeler, spiralizer, or sharp knife, peel zucchini lengthwise into long, thin "noodles." Heat olive oil in a skillet over medium-high heat. Add zucchini and cook 3 minutes, until al dente.
Enjoy short ribs and sauce over zucchini noodles, garnished with remaining ¾ cup basil.