Description
This Slow Cooker Beef Ragu with Pappardelle is a rich and comforting Italian-inspired dish featuring tender shredded flank steak simmered in a flavorful tomato and herb sauce. Served over wide, delicate pappardelle pasta and topped with Parmesan, ricotta, and fresh parsley, it’s an effortless meal perfect for family dinners or special occasions.
Ingredients
Scale
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
- Freshly ground 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 Garnish
- 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 they are golden and lightly browned, approximately 2 minutes. This step infuses the oil with garlic flavor and adds a subtle nuttiness to the dish.
- Season and Layer Beef: Season the flank steak pieces with 1 teaspoon salt and freshly ground black pepper to taste. Transfer the beef to a 5- to 6-quart slow cooker.
- Add Sauce Ingredients: Pour the crushed tomatoes and reduced sodium beef broth over the beef in the slow cooker. Add the browned garlic along with the cooked oil, chopped carrot, bay leaves, and fresh thyme sprigs to the slow cooker.
- Slow Cook the Ragu: Cover and cook on high for 6 hours, or for a more tender result, cook on low for 8 to 10 hours. Once cooked, discard the bay leaves and thyme sprigs. Shred the beef directly in the slow cooker using two forks to create a deliciously pulled texture.
- 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 to the pasta in the pot. Increase the heat to high and stir continuously for about 1 minute, ensuring the pasta is completely coated and heated through.
- Serve and Garnish: Divide the beef ragu pappardelle among 8 bowls. Top each serving with a sprinkling of Parmesan cheese, dollops of ricotta, and freshly chopped parsley. Serve immediately while hot for the best flavor and texture.
Notes
- If you prefer a thicker sauce, remove the lid of the slow cooker during the last 30 minutes of cooking to allow excess liquid to evaporate.
- The garlic can be cooked for less time if you prefer a milder garlic flavor.
- Pappardelle can be substituted with other wide, flat pasta like fettuccine or tagliatelle.
- Leftover ragu sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
- To make the dish quicker, you can sauté the beef in the skillet to brown it before layering in the slow cooker to add extra flavor.
Nutrition
- Serving Size: 1 serving (about 1 cup beef ragu with pasta)
- Calories: 450
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
