Description
This Slow Cooker Beef Ragu with Pappardelle is a comforting and hearty Italian-inspired dish featuring tender flank steak braised for hours in a flavorful mixture of garlic, crushed tomatoes, vegetables, and herbs. The shredded beef ragu is served over wide ribbons of pappardelle pasta, then topped with Parmesan, ricotta cheese, and fresh parsley for a rich, satisfying meal perfect for cozy dinners.
Ingredients
Beef 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, plus more to taste
- 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
Pasta and Garnishes
- 16 ounces pappardelle pasta
- Parmesan cheese, for topping
- Ricotta cheese, for topping
- Fresh parsley, chopped for topping
Instructions
- Brown the Garlic: In a small skillet, heat the olive oil over medium-high heat. Add the smashed garlic cloves and cook while stirring until golden and lightly browned, about 2 minutes. This step infuses the oil with garlic flavor and lightly caramelizes the cloves.
- Prepare the Beef and Slow Cooker: Season the flank steak pieces with 1 teaspoon salt and pepper to taste. Transfer the steak to a 5- to 6-quart slow cooker. Pour the crushed tomatoes and reduced sodium beef broth over the beef. Add the browned garlic, chopped carrot, bay leaves, and fresh thyme sprigs to the slow cooker.
- Slow 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 tender and easily shredded. After cooking, discard the bay leaves and thyme sprigs. Using two forks in the slow cooker, shred the beef directly in the sauce, mixing well to combine flavors.
- Cook the Pasta: 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.
- Combine Pasta and Sauce: Add the shredded beef ragu sauce from the slow cooker into the pot with the cooked pasta. Increase the heat to high and cook, stirring, for about 1 minute until the pasta and sauce are well combined and heated through.
- Serve: Divide the beef ragu pasta among 8 bowls. Top each serving with freshly grated Parmesan cheese, dollops of ricotta cheese, and a sprinkle of chopped parsley. Serve hot and enjoy your comforting meal!
Notes
- For deeper flavor, brown the flank steak in a hot skillet before adding to the slow cooker.
- If fresh thyme is not available, substitute with 1 teaspoon dried thyme.
- The recipe works well with other sturdy pasta shapes like rigatoni or fettuccine if pappardelle is unavailable.
- Leftover ragu can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adding a splash of red wine to the slow cooker before cooking can enhance the sauce’s richness.
