Slow Cooker Beef Ragu
We love to serve this hearty, slow cooked beef ragu over pappardelle egg noodles, polenta, or zoodles (spiralized zucchini noodles) for a healthy spin on an Italian classic, Enjoy!
Servings: 6
Ingredients
- 2 T. olive oil
- 6 cloves garlic chopped
- 1 sm. onion chopped
- 1 c. diced carrots
- 1 c. diced celery
- 3 lbs. flank steak cut into 5 pieces
- Kosher salt and pepper
- 1 (28 oz.) can crushed tomatoes
- 1/2 c. beef broth
- 1/2 c. red wine
- 2 T. balsamic vinegar
- 2 bay leaves
- 4 sprigs fresh thyme tied with string
- 1 dried red chili
- 1 lb. pappardelle pasta
- Freshly grated Parmigiano-Reggiano cheese for serving
- Freshly chopped flat-leaf parsley for serving
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the chopped garlic and onions, cook, stirring occasionally until the garlic is golden and the onions are somewhat translucent, about 2 minutes.
- Season the beef well with salt and pepper, place in the crockpot and pour the garlic and onion oil over the meat. Add the carrots, celery, tomatoes, broth, wine, and vinegar over the beef. Top with the bay leaves, red chili, and thyme.
- Cover and cook on HIGH for 5-6 hours or on LOW for 8-9 hours. Discard the herbs and shred the beef in the pot with 2 forks.
- Cook the pasta al dente according to package directions.
- Meanwhile, heat 4-5 cups of ragu sauce in a large Dutch or pot over medium-high heat. When the pasta is done cooking, using tongs, transfer it directly into the sauce.
- Gently toss the pasta for 1 to 2 minutes or until the sauce begins to evaporate and leaves you with a thick ragu sauce that coats the pasta.
- Serve immediately topped with shredded beef, freshly grated Parmigiano-Reggiano cheese, and fresh chopped parsley. Enjoy!
- Leftover shredded beef ragu can be used in sandwiches, stuffed in tacos or burritos, or served on top of a baked potato or nachos!
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