Description
This Slow Cooker Beef Ragu with Pappardelle is a hearty and flavorful Italian dish featuring tender shredded beef cooked low and slow in a rich tomato sauce, served over wide ribbon pasta and topped with Parmesan, ricotta, and fresh parsley.
Ingredients
Scale
Sauce and Beef
- 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
- 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 Toppings
- 16 ounces pappardelle pasta
- Parmesan cheese for topping
- Ricotta cheese for topping
- Fresh parsley 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 occasionally, until golden and lightly browned, about 2 minutes.
- Season and Layer Ingredients: Season the flank steak pieces with 1 teaspoon salt and pepper to taste. Transfer the beef to a 5- to 6-quart slow cooker. Pour the crushed tomatoes and reduced sodium beef broth over the beef. Add the browned garlic from step one, chopped carrot, bay leaves, and fresh thyme sprigs.
- Cook Beef Ragu: Cover the slow cooker and cook on high for 6 hours or on low for 8 to 10 hours until the beef is tender.
- Shred Beef: Discard the bay leaves and thyme sprigs. Using two forks, shred the beef directly in the slow cooker pot and stir to combine with the sauce.
- Cook Pasta: Cook 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 beef ragu sauce from the slow cooker into the pot with the pasta. Increase the heat to high and cook, stirring constantly, for about 1 minute until the pasta and sauce are well combined and heated through.
- Serve: Divide the beef ragu pasta among 8 bowls. Top each serving with grated Parmesan, dollops of ricotta, and fresh parsley. Serve hot.
Notes
- This recipe is adapted from the Skinnytaste cookbook, Fast and Slow.
- Instant Pot version: Cook the beef ragu on Manual mode for 45 minutes. Use quick release if comfortable, or natural release to avoid splattering.
- For a richer sauce, consider adding a splash of red wine when adding tomatoes and broth.
- Use freshly grated Parmesan and fresh ricotta for best flavor and texture.
- Reserve some pasta cooking water to adjust sauce consistency if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
