Prepare ingredients per instructions above.

Season the beef with salt and pepper.

Heat a large skillet over medium heat and cook the bacon until crisp (about 5 minutes). Remove the bacon and set aside. Drain excess fat, leaving 1/2 TBSP in the pan per serving.

Sear the beef on both sides until browned (about 2-3 minutes per side). Transfer to the slow cooker along with the bacon.

Add red wine, beef broth, crushed tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, sage, red pepper flakes, butter, salt, and pepper to the slow cooker. Stir to combine.

Cover and cook on low for 6-8 hours, until the beef is tender and shreds easily (internal temperature should reach 190°F (88°C) for optimal tenderness).

Once cooked, remove the beef, let cool slightly, then shred. Discard the thyme sprigs.

Return the shredded beef to the sauce and stir in parmesan cheese. Keep warm on low.

Bring a large pot of salted water to a boil. Cook pappardelle/tagliatelle pasta according to package directions until al dente. Drain well. Toss in the ragu.

Preheat oven to 350°F (176°C).

Toss bread cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet.

Bake for 10-12 minutes or until golden brown and crisp. Set aside to cool.

In a small bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar.

Slowly drizzle in extra-virgin olive oil, whisking continuously. Stir in parmesan. Season with salt and black pepper to taste.

Toss chopped romaine lettuce with the dressing and croutons.

Paloma Mocktail: In a pitcher or shaker, combine pomegranate juice, grapefruit juice, ginger, simple syrup to taste, and lime juice. Stir or shake well.

Fill glasses halfway with ice, pour in the juice mixture, and top with ginger beer or sparkling water.

Garnish with fresh mint.

Portion the ragù. Top with parmesan before serving. Serve with Caesar salad and paloma.