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.
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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
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
Small saute/fry pan
From the Skinnytaste cookbook, Fast and Slow.