Slow Cooker Beef Ragu with Pappardelle
Slow cooked beef ragu braised with garlic, tomatoes, broth, and herbs until tender, then served over pappardelle for a hearty comforting meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 teaspoon Olive oil
- 6 cloves Garlic smashed
- 1.5 pounds Flank steak cut against the grain into pieces
- Salt and pepper to taste
- 28 ounces Crushed tomatoes canned
- ¼ cup Reduced sodium beef broth
- 1 Carrot chopped
- 2 Bay leaves
- 2 sprigs Fresh thyme
- 16 ounces Pappardelle pasta
- Parmesan cheese, ricotta, and parsley for topping
Instructions
Instructions
- Season flank steak pieces with salt and pepper generously.
- Heat olive oil in skillet over medium-high heat. Sauté garlic and sear steak until browned, about 4-5 minutes.
- Transfer garlic and beef into a slow cooker.
- Add crushed tomatoes, beef broth, chopped carrot, bay leaves, and thyme. Stir to combine.
- Cover and cook on low for 8 hours or high for 4 hours until beef is tender.
- Discard thyme sprigs and bay leaves. Shred beef and stir back into sauce.
- Cook pappardelle pasta according to package directions. Reserve ½ cup pasta water.
- Toss cooked pasta with shredded beef sauce. Use reserved pasta water to thin sauce if needed.
- Serve hot, topped with Parmesan, ricotta, and fresh parsley.
Notes
To store leftovers, separate sauce and pasta, and refrigerate or freeze in airtight containers. Reheat gently with added broth if needed.