The story of this Beef Ragu with Pappardelle started when Dana went up to a party in Brooklyn a couple of months ago. The party was just around the corner from a pasta shop. Looking through the shop she spotted some of the best looking pappardelle around. She had to buy it. Once she got home I was excited to try it out. I wanted to make something to utilize the pasta to its fullest potential. So I decided to make the ultimate comfort food, a Ragu! To make it easy on me, I braised the beef in a slow cooker. Set it and forget it. It does not get any easier than that.
My Father-in-law Bill is quite the mixologist and makes some mean cocktails (remember the Sangria). So I asked if he could provide the recipe for his awesome Tom Collins to the blog. He obliged and wrote an entire post! So without further ado, here is Bill.
Nothing is more American than the 4th of July barbecue and with Rex around the cooking is well taken care of but the drinks are my department. I thought back to all the summer shindigs we used to have in my aunt’s backyard and the adults always started the party with their favorite summertime cocktail, the Tom Collins and no one liked them or made them better than my grandmother.