Description
A hearty slow-cooked beef ragu paired with wide pappardelle pasta, delivering deep, rich flavors and a comforting meal.
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
- Start by heating the olive oil in a small skillet over medium-high heat. Add the smashed garlic cloves and stir until golden brown, about 2 minutes.
- Season the flank steak with salt and black pepper, then transfer it into a slow cooker.
- Add the crushed tomatoes and reduced sodium beef broth over the beef. Stir in the browned garlic, chopped carrot, bay leaves, and thyme sprigs.
- Cover and cook the beef ragu on high for 6 hours or low for 8 to 10 hours. Once done, discard bay leaves and thyme, then shred the beef.
- Cook the pappardelle according to package instructions until al dente. Fold in the shredded beef ragu.
- Serve hot, topped with Parmesan cheese, ricotta, and chopped parsley.
Notes
For a thicker sauce, remove the lid during the last hour of cooking. Customize with fresh basil or red wine for added depth.
- Prep Time: 10 minutes
- Cook Time: 600 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 90mg