Ingredients
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2 tbsp olive oil, divided
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1 1/2 lbs boneless beef short ribs
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1 cup chopped onions, divided
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1 tbsp tomato paste
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1 tbsp minced garlic
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1/2 cup beef broth
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1/4 cup dry red wine
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1 tbsp red wine vinegar
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1 (16 oz) pkg penne pasta
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3 slices thick-cut bacon
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1 (28 oz) can diced tomatoes
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1/2 cup grated Pecorino cheese
Steps
1
In a 12-inch skillet, heat 1 tbsp oil on medium-high. Season the short ribs with salt and pepper. Add to skillet and cook 8 min., until browned on two sides.
2
In a large slow cooker, combine ½ cup onions, tomato paste, and garlic. Top with short ribs, broth, red wine, and vinegar. Cover and cook on low 6–8 hours, until ribs are very tender.
3
When ribs are cooked, remove them from liquid and let cool slightly. Using a fork, shred beef and reserve. Cook the pasta according to package directions. Drain in colander and reserve.
4
Meanwhile, chop the bacon. In a clean 12-inch skillet,cook bacon 3 min., on medium-high. Add remaining ½ cup onions and cook 5–6 min., stirring occasionally, until bacon is cooked and onions are tender. Stir in the diced tomatoes, shredded beef, salt, and pepper. Heat to a boil on medium-high and cook 2 min.
5
In a large bowl, toss penne and sauce together until well coated. Top with the cheese.
