Pasta Recipe | Slow Cooker Beef Ragu With Pappardelle

Slow Cooker Beef Ragu With Pappardelle

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
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

  • In a small skillet, heat the oil over medium high heat. Add the garlic and cook, stirring, until golden and lightly browned, about 2 minutes.
  • Season the beef with 1 teaspoon salt and pepper to taste. Transfer to a 5- to 6-quart slow cooker. Pour the tomatoes and broth over the beef and add the garlic from step one, carrots, bay leaves, and thyme.
  • Cover and cook on high for 6 hours or on low for 8 to 10 hours. Discard the herbs and shred the beef in the pot using 2 forks.
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