recipe review: slow cooker beef ragu with parpadelle - skinnytaste fast + slow
I have a love/hate relationship with pasta - its so delicious but of course must be eaten in some moderation because carbs are no one's friend. This beef ragu came out very delicious and it was actually my first time even attempting at making a "ragu" and this recipe made sure that I nailed it!
This dish is the perfect comfort food for the rainy, cloudy, day that it is here in Washington, DC. The beef came out so tender, coupled with the carrot, tomatoes and garlic - yum yum (pass the bread please!.. yes bread AND pasta (: )
Since I only cook for myself, I used a much smaller amount of the ingredients to make approximately 3 to 4 servings max, so be sure to adjust to your liking. Ingredients and recipe below! Enjoy!
SLOW COOKER BEEF RAGU WITH PARPADELLE
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 (I personally am not a ricotta fan (: )
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!