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Slow Cooker Beef Ragu with Pappardelle

Main photograph of prepared recipe.

Hearty, warm comfort food--shredded beef, tomato, garlic, pasta--topped with ricotta and parmesan. This makes you feel better, inside and out.

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Difficulty Level



Needed Items


  • 8 minutes prep
    5-8 hours cook time
    10 minutes finishing


  • 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


  • Slow cooker
    Sharp knife
    2 forks
    Pasta pot
    Small saute/fry pan


  • None

Additional Notes

From the Skinnytaste cookbook, Fast and Slow.