Description
A comforting slow cooker beef ragu served with tender pappardelle pasta, topped with Parmesan, ricotta, and fresh parsley. This hearty Italian-inspired dish features slow-cooked flank steak simmered in a savory tomato and herb sauce, perfect for an easy weeknight dinner.
Ingredients
Scale
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
- 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, 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 Combine Ingredients: Season the flank steak pieces with salt and pepper. Transfer the beef to a 5- to 6-quart slow cooker. Pour the crushed tomatoes and beef broth over the meat. Add the browned garlic, chopped carrots, bay leaves, and fresh thyme sprigs on top.
- Cook the 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 and Discard Herbs: Remove and discard the bay leaves and thyme sprigs. Shred the beef directly in the slow cooker using two forks, mixing it into the sauce.
- Cook the Pasta: Meanwhile, cook the pappardelle pasta according to package instructions until al dente. Drain and return it to the pot.
- Combine Pasta and Sauce: Pour the ragu sauce over the cooked pasta. Turn the heat to high and stir for about 1 minute until the pasta is well coated and heated through.
- Serve and Garnish: Divide the pasta and beef ragu among 8 bowls. Top each serving with Parmesan cheese, dollops of ricotta, and freshly chopped parsley. Serve immediately while hot.
Notes
- This recipe is from the Skinnytaste cookbook, Fast and Slow.
- For an Instant Pot adaptation, cook the ragu on Manual mode for 45 minutes and do a quick release unless splattering occurs, then opt for a natural release.
- You can substitute flank steak with chuck roast for a fattier, richer ragu.
- Use fresh herbs if available for enhanced flavor.
- Serve with a side salad or garlic bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 400 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: 100 mg
