Crock-Pot Beef Ragu with Pappardelle

This recipe was sent to us by reader Kimberly Cosby from over at Little Mommy Big Appetite. Her recipe was inspired by Absolute Alaia. Both dishes look great don’t you think?

Let’s get cookin’!

Crock-Pot Beef Ragu with Pappardelle

Rating: 51

Prep Time: 20 minutes

Cook Time: 6 hours

Total Time: 8 hours, 20 minutes

Yield: 6

Crock-Pot Beef Ragu with Pappardelle


2 Lbs. Flank Steak (I Used Flat Iron)
Olive Oil
1 Large Onion, D, Diced
3 Garlic Cloves, Minced
2 Carrots, Diced
1 C. Mushrooms, Sliced
1/2 C. Red Wine
1 1/2 C. Beef Stock
1 Jar Of Your Favorite Pasta Sauce
1 Bay Leaf
Pappardelle Noodles, Prepared And Tossed With Olive Oil


  1. Cut the steak into strips and brown the meat in a pan with olive oil.
  2. Remove the steak strips and place them into the slow cooker.
  3. Add the remaining ingredients into the slow cooker (except for the noodles and parmesan).
  4. Cook on low for 8 hours.
  5. Top with parmesan on a bed of noodles!


**Optional: Shred the beef before serving

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