Description
Slow Cooker Beef Ragu with Pappardelle is a comforting Italian dish featuring tender shredded flank steak in a flavorful tomato sauce, served over wide pappardelle pasta.
Ingredients
Scale
- 1 teaspoon olive oil
- 6 garlic cloves, smashed slightly
- 1 1/2 pounds flank steak, cut against the grain into 4 pieces
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 (28 ounce) can crushed tomatoes
- 1/4 cup reduced sodium beef broth
- 1 carrot, chopped
- 2 bay leaves
- 2 sprigs fresh thyme
- 16 ounces pappardelle pasta
- Parmesan cheese, for topping
- Ricotta cheese, for topping
- Fresh parsley, chopped, for topping
Instructions
- In a small skillet, heat the olive oil over medium-high heat. Add the smashed garlic cloves and cook, stirring frequently, until they are golden and lightly browned, approximately 2 minutes.
- Season the flank steak pieces with 1 teaspoon salt and freshly ground black pepper to taste. Transfer the beef to a 5- to 6-quart slow cooker.
- Pour the crushed tomatoes and reduced sodium beef broth over the beef in the slow cooker. Add the browned garlic along with the cooked oil, chopped carrot, bay leaves, and fresh thyme sprigs.
- Cover and cook on high for 6 hours, or for a more tender result, cook on low for 8 to 10 hours. Once cooked, discard the bay leaves and thyme sprigs. Shred the beef directly in the slow cooker using two forks.
- While the ragu finishes cooking, prepare the pappardelle pasta according to package directions until al dente. Drain the pasta and return it to the pot.
- Add the shredded beef ragu sauce from the slow cooker to the pasta in the pot. Increase the heat to high and stir continuously for about 1 minute.
- Divide the beef ragu pappardelle among 8 bowls. Top each serving with a sprinkling of Parmesan cheese, dollops of ricotta, and freshly chopped parsley. Serve immediately while hot.
Notes
- This dish is great for family dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
Keywords: Slow Cooker Beef Ragu, Pappardelle, Italian Recipe