This slow cooker beef ragu is the first recipe I made from the book and it was every bit as luscious and comforting as I expected it to be. It’s packed with juicy tomato and garlic flavor and tender shredded beef that swims in a little tomato gravy situation that is on point for crusty bread dips.
This Slow Cooker Beef Ragu With Pappardelle is perfect for Slow Cooker Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!
- 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
- Parmesan ricotta, and parsley for topping
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.
Cook the pasta according to package directions. Drain, return to the pot, and add the sauce from the slow cooker. Increase the heat to high and cook, stirring, until the pasta and sauce are combined, about 1 minute.
Divide among 8 bowls and top each with Parmesan, ricotta, and parsley. Serve hot!
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