Description
This Slow Cooker Beef Ragu with Pappardelle recipe features tender flank steak simmered in a rich tomato and herb sauce, served over wide pappardelle pasta. Finished with Parmesan, ricotta, and fresh parsley, it’s a comforting and hearty Italian-inspired dish perfect for a cozy dinner.
Ingredients
Scale
For the 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
- 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
For the Pasta and Topping
- 16 ounces pappardelle pasta
- Parmesan cheese, for topping
- Ricotta cheese, for topping
- Fresh parsley, chopped, 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 frequently, until golden and lightly browned, about 2 minutes. Remove from heat.
- Season and Assemble: Season the flank steak pieces with 1 teaspoon salt and black 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 steak. Add the browned garlic, chopped carrot, bay leaves, and fresh thyme sprigs to the slow cooker.
- Slow Cook: 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.
- Shred Beef: Remove and discard the bay leaves and thyme sprigs. Shred the beef directly in the slow cooker using two forks, mixing it well with the sauce.
- Cook Pasta: Cook 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 slow cooker beef ragu sauce to the pasta. Place the pot over high heat and cook, stirring, for about 1 minute until the sauce is well combined with the pasta and heated through.
- Serve: Divide the pasta and beef ragu among 8 bowls. Top each serving with a sprinkle of Parmesan cheese, a dollop of ricotta, and chopped fresh parsley. Serve hot.
Notes
- This recipe is adapted from the Skinnytaste cookbook, Fast and Slow.
- For an Instant Pot version, cook on Manual for 45 minutes with a quick release or natural release to avoid splattering.
- Feel free to substitute flank steak with chuck roast if preferred for similar results.
- Use reduced sodium broth to control saltiness in the dish.
- Leftover ragu can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 75 mg
