Crock-Pot Beef Ragu with Pappardelle

Sink your teeth into some Crock-Pot Beef Ragu with Pappardelle pasta and enjoy an easy yet satisfying meal!

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’!

Print Recipe

Crock-Pot Beef Ragu with Pappardelle

Print Recipe Crock-Pot Beef Ragu with Pappardelle

Rating	Votes: 1 Rating: 5 You: Rate this recipe!
Servings	6people
Prep Time	20minutes
Cook Time	8hours on LOW

Ingredients

• 2 Pounds Flank Steak
• Extra Virgin Olive Oil
• 1 Medium Yellow Onion Diced
• 3 Cloves Garlic Minced
• 2 Medium Carrots Peeled And Diced
• 1 Cup Diced Mushrooms
• 1/2 Cup Red Wine
• 1 1/2 Cup Beef Stock
• 24 Ounces Jarred Marinara Sauce Store Bought Or Homemade
• 1 Whole Bay Leaf
• 1 Pound Pappardelle Pasta cooked and tossed with olive oil (for serving)

Servings: people

Ingredients 2 Pounds Flank Steak Extra Virgin Olive Oil 1 Medium Yellow Onion Diced 3 Cloves Garlic Minced 2 Medium Carrots Peeled And Diced 1 Cup Diced Mushrooms 1/2 Cup Red Wine 1 1/2 Cup Beef Stock 24 Ounces Jarred Marinara Sauce Store Bought Or Homemade 1 Whole Bay Leaf 1 Pound Pappardelle Pasta cooked and tossed with olive oil (for serving) Servings: people

Rating Votes: 1 Rating: 5 You: Rate this recipe! Servings 6people Prep Time 20minutes Cook Time 8hours on LOW

Instructions

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!

Recipe Notes

**Optional: Shred the beef before serving

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