Ingredients 2 1/2 tablespoons olive oil, divided
1 large onion (1 cup), minced
1 large carrot, minced
1 large stalk celery, minced
1 tablespoon minced garlic (4-5 cloves)
8 oz prosciutto, minced
2 lbs stew meat
1 tablespoon tomato paste
Salt and fresh cracked pepper to taste
1-14.5 oz can beef broth
1/2 cup red wine, dry sherry or vermouth
1/2 cup diced tomatoes
2/3 cup heavy cream
1-16 oz box Notta Pasta Fettuccine

Directions

1.	Set crock pot on high. In a large heavy bottomed pan heat 2 tablespoons of the olive oil over a medium high heat.
2.	Add onions, carrots, and celery to oil. Cook until they start to soften. Add garlic and cook (stirring occasionally) until the vegetables are nicely browned (10-15 minutes). Add prosciutto and mix, cooking 2 to 4 minutes.
3.	While vegetables are cooking cut beef into small pieces. Add to vegetables and cook until meat is browned. Add tomato paste, salt and pepper. Mix in and cook 2-3 minutes. Pour beef broth, wine and tomatoes into pan. Stir until all browned bits in pan are mixed into sauce (deglazed).
4.	Pour contents of pan into crock pot and cover. Cook for 4 hours, stirring occasionally. The last 15 minutes before serving; add cream to sauce.
5.	Boil Notta Pasta according to directions on box. Drain and rinse quickly. Toss with remaining oil. Ladle sauce on top of pasta and enjoy!