Ingredients

 ½ c. dry red wine

 3 tbsp. tomato paste
 2 tbsp. flour
 1 tbsp. balsamic vinegar
 1 medium onion
 4 clove garlic
 6 sprig fresh thyme
 1 can whole peeled tomatoes
 2 lb. lean brisket
 Kosher salt
 pepper
 12 oz. pasta
 Fresh basil

 Grated Parmesan
Directions
1. In a 5- to 6-quart slow cooker, whisk together the wine, tomato paste, flour,
and vinegar. Stir in the onion, garlic, and thyme. Add the tomatoes, crushing
them with your hands.

2. Cut the brisket against the grain into 3-inch-thick pieces, then cut those
pieces in half crosswise. Season them with 1/2 teaspoon each salt and
pepper and nestle in the sauce. Cover and cook until the meat is tender and
easily pulls apart, 6 to 7 hours on high or 8 to 9 hours on low.

3. Twenty minutes before the ragu is finished, cook the pasta according to
package directions.

4. Discard the thyme and, using two forks, break the meat into smaller pieces.
Serve over the pasta and top with basil and cheese, if desired.

Tips & Techniques

Make Ahead: Freeze the ragu for up to 3 months. Thaw in the refrigerator overnight, then
reheat in a large saucepan, covered, over medium heat, about 10 minutes (if it starts to dry
out, add ¼ to ½ cup water or chicken broth).