Description
A hearty Slow Cooker Beef Ragu with tender shredded flank steak simmered in a rich tomato sauce and served over silky pappardelle pasta, topped with Parmesan, ricotta, and fresh parsley for a comforting Italian-inspired meal.
Ingredients
Scale
Slow Cooker Ragu
- 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
- 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
Pasta and Toppings
- 16 ounces pappardelle pasta
- Parmesan cheese for topping
- Ricotta cheese for topping
- Fresh parsley for topping
Instructions
- Prepare garlic: In a small skillet, heat the olive oil over medium-high heat. Add the smashed garlic cloves and cook, stirring occasionally, until golden and lightly browned, about 2 minutes. Remove from heat.
- Season and assemble: Season the flank steak pieces with 1 teaspoon salt and pepper to taste. Place the steak into a 5- to 6-quart slow cooker. Pour the crushed tomatoes and reduced sodium beef broth over the beef. Add the cooked garlic, chopped carrot, bay leaves, and fresh thyme into the slow cooker.
- Cook the ragu: Cover the slow cooker and cook on high for 6 hours or on low for 8 to 10 hours, until the beef is very tender and shreds easily.
- Shred the beef: Remove and discard the bay leaves and thyme sprigs. Use two forks to shred the beef directly in the slow cooker, mixing it well with the sauce.
- Cook pasta: While the ragu is finishing, cook the pappardelle pasta according to the package directions until al dente. Drain the pasta well and return it to the pot.
- Combine pasta and sauce: Pour the shredded beef ragu sauce into the pot with the drained pasta. Heat over high heat, stirring frequently, until the sauce and pasta are fully combined and warmed through, about 1 minute.
- Serve: Divide the pasta and beef ragu among 8 bowls. Top each serving with a sprinkle of Parmesan, a dollop of ricotta, and fresh parsley. Serve immediately while hot.
Notes
- This recipe is adapted from the Skinnytaste cookbook, Fast and Slow.
- For a quicker alternative, use an Instant Pot: cook the assembled ingredients on Manual for 45 minutes with a quick release or natural release to avoid splattering.
- If you don’t have pappardelle pasta, wide fettuccine or tagliatelle are great substitutes.
- Use reduced sodium beef broth to control the saltiness of the dish.
- Leftover ragu can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 80 mg
