Beef Ragu Pappardelle
Beef Chuck Roast (about 2 pounds), cut into 1 1/2 inch chunks
1 Cup Beef Stock
1/3 Cup balsamic vinegar
1 Can (14.5 oz.) diced tomatoes
2 garlic cloves, minced
1 Acorn squash, peeled, seeded and cut into 1 inch pieces. (You can buy already peeled and chopped squash in the stores now)- Much Easier!
1 tsp oregano
1 tsp rosemary
1 tsp sage
1 (9 0z.) package of pappardelle pasta
Parmesan Cheese for garnish (optional)
To a crock pot add all the ingredients in the order listed, except for the pappardelle pasta and parmesan cheese.
Stir everything up all together.
Set crockpot on low for 6 hours.
During last 1/2 hour of cooking, add the pasta and stir until pasta is all covered by the juices. If pasta is still not al dente - cook for an additional 15 minutes on low.
Stir and serve! Top with parmesan cheese if desired.