Beef Ragu over Papardelle Pasta
share
Rate
(35)
"I have to admit, I don’t use my crockpot often. There are only a handful of recipes I use it for and hot spiced apple cider is one of them. But for recipes that call for a meat to be braised for a long period of time until it falls apart and is easily shredded, it simply can’t be beat. Like this flavorful Beef Ragu. The shredded beef can be used in sandwiches, stuffed in a baked potato or a burrito or over Polenta or pasta, like I did here. Simple and flavorful it’s a perfect winter dish for meal prep to have in your fridge for a weeks worth of uses."
-- @dianemorrisey


Details

Prep time 10mins
Cook time 6hrs
Serves or Makes: 8
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).
Print recipe

Recipe

ingredients

  • 2 tablespoons olive oil
  • 6 cloves garlic, chopped
  • 3 pounds flank steak, cut into 5 pieces
  • Salt
  • Black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1/ 2 cup beef broth
  • 1/ 2 cup red wine
  • 2 tablespoons balsamic vinegar
  • 1 small onion, chopped
  • 2 carrots, chopped
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 dried chili pepper
  • 1 pound papardelle pasta, cooked according to package directions

Method

  • Step 1

    Heat the oil in a small skillet over medium-high heat. Add garlic and cook, stirring, until golden brown, about 2 minutes.

  • Step 2

    Season the flank steak well with salt and black pepper, place in a crockpot, and pour the oil and garlic over it. Pour the tomatoes, broth, wine and vinegar over the meat, then add the carrots, bay leaves, chili pepper and thyme.

  • Step 3

    Cover and cook on high for 6 hours or on low for 9 hours.

  • Step 4

    Discard the herbs and shred the meat in the pot with 2 forks. Serve over papardelle pasta.