Description
This Slow Cooker Beef Ragu with Pappardelle is a hearty and comforting dish featuring tender shredded flank steak simmered in a rich tomato and beef broth sauce, slow-cooked to perfection. Paired with wide pappardelle pasta and topped with fresh Parmesan, ricotta, and parsley, it makes a satisfying meal perfect for family dinners or special occasions.
Ingredients
Scale
Main Ingredients
- 1 teaspoon olive oil
- 6 garlic cloves, smashed slightly
- 1 1/2 pounds flank steak, cut against the grain into 4 pieces
- Salt and pepper, to taste (includes 1 teaspoon salt)
- 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
Toppings
- Parmesan cheese, for topping
- Ricotta cheese, for topping
- Fresh parsley, for topping
Instructions
- Sauté Garlic: In a small skillet, heat the olive oil over medium-high heat. Add the smashed garlic cloves and cook, stirring frequently, until the garlic turns golden and lightly browned, about 2 minutes. This step infuses the oil with garlic flavor to enhance the sauce.
- Prepare Beef and Slow Cooker: Season the cut flank steak pieces with 1 teaspoon salt and pepper to taste. Place them in a 5- to 6-quart slow cooker. Pour the crushed tomatoes and reduced sodium beef broth over the beef. Add the sautéed garlic, chopped carrot, bay leaves, and fresh thyme sprigs to the slow cooker.
- Slow Cook the Ragu: Cover the slow cooker and cook the beef ragu on high for 6 hours or on low for 8 to 10 hours. This slow cooking process allows the beef to become tender and the flavors to meld beautifully. After cooking, discard the bay leaves and thyme sprigs. Use two forks to shred the beef directly in the slow cooker, blending it into the sauce.
- Cook Pappardelle: While the beef is finishing cooking, prepare the pappardelle pasta according to the package directions until al dente. Drain the pasta and return it to the pot.
- Combine Pasta and Sauce: Add the shredded beef ragu from the slow cooker into the pot with the drained pasta. Increase the heat to high and cook while stirring for about 1 minute until the pasta is evenly coated with the sauce and everything is well combined.
- Serve: Divide the beef ragu with pappardelle among 8 bowls. Top each serving with a generous sprinkle of Parmesan, a dollop of ricotta cheese, and fresh parsley. Serve hot and enjoy a warming, rich Italian-inspired meal.
Notes
- For a thicker sauce, remove the lid of the slow cooker during the last hour of cooking to allow some liquid to evaporate.
- You can substitute flank steak with chuck roast for an even more tender texture.
- Adjust seasoning at the end according to taste; sometimes additional salt or pepper may be needed.
- Leftover ragu can be refrigerated for up to 3 days or frozen for up to 3 months.
- Add a pinch of red pepper flakes in the sauté step for a subtle spicy kick.
Nutrition
- Serving Size: 1 serving (approx. 1 cup beef ragu with pasta)
- Calories: 480
- Sugar: 6g
- Sodium: 370mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 85mg
