Description
This Easy Slow Cooker Beef Ragu with Pappardelle is a hearty and flavorful Italian-inspired dish perfect for a comforting family dinner. Tender slow-cooked flank steak simmers in a savory tomato and herb sauce, served over wide, delicate pappardelle noodles and topped with rich Parmesan, creamy ricotta, and fresh parsley for a satisfying meal that requires minimal hands-on time.
Ingredients
Beef 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
- Black 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 occasionally, until golden and lightly browned, about 2 minutes. This step infuses the oil with garlic flavor and adds a nice aromatic base to the ragu.
- Sear and Season Beef: Season the flank steak pieces with 1 teaspoon salt and pepper to taste. Transfer the beef to a 5- to 6-quart slow cooker. This seasoning will enhance the meat’s flavor during slow cooking.
- Assemble Ragu: Pour the crushed tomatoes and reduced sodium beef broth over the beef in the slow cooker. Add the garlic from step one, chopped carrots, bay leaves, and sprigs of fresh thyme. These ingredients will combine to create a rich, flavorful sauce.
- Slow Cook the Ragu: Cover and cook on high for 6 hours or on low for 8 to 10 hours. The long, slow cooking tenderizes the meat and allows flavors to meld beautifully. After cooking, discard the bay leaves and thyme sprigs. Shred the beef directly in the slow cooker using two forks.
- Cook Pasta: Meanwhile, cook the pappardelle pasta according to package directions until al dente. Drain the pasta and return it to the pot.
- Combine Pasta and Sauce: Add the shredded beef ragu sauce from the slow cooker to the pot with the pasta. Increase the heat to high and cook, stirring, until the pasta is well coated and combined with the sauce, about 1 minute.
- Serve: Divide the pasta and beef ragu among 8 bowls. Top each serving with a sprinkle of Parmesan, a dollop of ricotta, and a garnish of fresh parsley. Serve hot for a delicious, comforting meal.
Notes
- For extra depth of flavor, you can sear the flank steak in a hot skillet before adding it to the slow cooker, though this step is optional.
- If you prefer a thicker sauce, remove the slow cooker lid in the last 30 minutes to allow some liquid to evaporate.
- Substitute pappardelle with fettuccine or tagliatelle if unavailable.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth or water as needed to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 8 hours 10 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian