Slow Cooker Beef Ragu
Ingredients
The beef and sauce
-
1
teaspoon
olive oil
-
6
cloves
garlic
-
1½
pounds
flank steak
-
to taste
none
Kosher salt
-
to taste
none
freshly-ground black pepper
-
1
28-ounce can
crushed tomatoes
-
¼
cup
beef stock or dry red wine
-
1
medium
carrot
-
2
leaves
bay leaves
-
2
sprigs
fresh thyme
The pasta and toppings
-
16
ounces
pappardelle pasta
-
½
cup
freshly-grated Parmesan cheese
-
½
cup
part-skim ricotta cheese (optional)
-
to taste
none
chopped fresh parsley
Instructions
- Heat olive oil in a skillet and cook garlic until golden.
- Season flank steak with salt and pepper, then transfer to a slow cooker.
- Add crushed tomatoes, beef stock or wine, garlic, chopped carrot, bay leaves, and thyme to the slow cooker.
- Cover and cook on high for 6 hours or low for 8-10 hours.
- Discard herbs and shred the beef in the pot.
- Boil salted water and cook pasta until al dente, then drain.
- Return pasta to pot and mix with the sauce from the slow cooker.
- Serve in bowls topped with Parmesan, ricotta (if using), and parsley.
Nutrition Facts (estimated)
Servings
8
Calories
450
Total fat
15g
Total carbohydrates
45g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
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