Slow Cooker Beef Ragu with Pappardelle
Hearty, warm comfort food--shredded beef, tomato, garlic, pasta--topped with ricotta and parmesan. This makes you feel better, inside and out.
On mobile? Click "Listen in browser".
Difficulty Level
Easy
Hard
Needed Items
Durations
-
8 minutes prep
5-8 hours cook time
10 minutes finishing
Ingredients
-
1 tsp olive oil
6 garlic cloves
1 1/2 lbs flank steak
Salt and pepper
28 oz can crushed tomatoes
1/4 cup reduced sodium beef broth
1 carrot
2 bay leaves
2 sprigs fresh thyme (or dried thyme leaves)
16 oz pappardelle pasta
2 pinches crushed red pepper flakes (optional, and this is double the amount you will hear in the podcast)
Parmesan, ricotta, and parsley or green onions for topping
Number of Servings
- 8
Equipment
-
Slow cooker
Sharp knife
2 forks
Pasta pot
Colander
Small saute/fry pan
Do-Aheads
- None
Additional Notes
From the Skinnytaste cookbook, Fast and Slow.
