Homemade Slow Cooker Beef Ragu
- Yield 8
- Prep 15 minutes
- Total 15 minutes
Homemade Slow Cooker Beef Ragu is a beef recipe on Avoteb. The yield on the card is 8. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 teaspoon olive oil
- 6 garlic cloves, smashed slightly
- 1 1/2 pounds flank steak, cut against the grain into 4 pieces
- Kosher salt and freshly-ground black pepper
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup beef stock (or I used dry red wine)
- 1 medium carrot, finely chopped
- 2 bay leaves
- 2 sprigs of fresh thyme
- 16 ounces pappardelle pasta (or any kind of pasta will do)
- 1/2 cup freshly-grated Parmesan cheese, for serving
- 1/2 cup part-skim ricotta cheese, for serving (optional)
- chopped fresh parsley, for garnish
Method
In a small skillet, heat the oil over medium-a hot burner. Tip in the garlic and cook, stirring, until the edges turn golden and lightly browned, about 2 minutes.
Salt the beef with 1 teaspoon salt and pepper to taste. Move to a 5- to 6-quart slow cooker. Tip the tomatoes and broth over the beef and add the garlic, carrots, bay leaves and thyme.
Lid and cook on high for 6 hours, or on low for 8-10 hours. Discard the herbs and shred the beef in the pot using two forks.
Raise a large pot of salted water to a boil. Tip in the pasta and cook until al dente according to package directions. Tip off, 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 pasta bowls and top each with 1 tablespoon Parmesan and (skippable) 1 tablespoon ricotta. Scatter with parsley and serve hot.
