Crock-Pot Beef Ragu with Pappardelle

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’!

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Crock-Pot Beef Ragu with Pappardelle

• Course Entree

Print Recipe Crock-Pot Beef Ragu with Pappardelle Course Entree

Rating	Votes: 1 Rating: 5 You: Rate this recipe!
Prep Time	20minutes
Cook Time	360minutes
Passive Time	120minutes

Ingredients

• 2 pounds flank steak
• olive oil
• 1 whole onion diced
• 3 cloves garlic minced
• 2 whole carrots diced
• 1 cup mushrooms sliced
• 1/2 cup red wine
• 1 1/2 cup beef stock
• 24 ounces marinara sauce 1 jar
• 1 whole bay leaf
• pappardelle pasta cooked and tossed with olive oil (for serving)

Servings:

Ingredients 2 pounds flank steak olive oil 1 whole onion diced 3 cloves garlic minced 2 whole carrots diced 1 cup mushrooms sliced 1/2 cup red wine 1 1/2 cup beef stock 24 ounces marinara sauce 1 jar 1 whole bay leaf pappardelle pasta cooked and tossed with olive oil (for serving) Servings:

Rating Votes: 1 Rating: 5 You: Rate this recipe! Prep Time 20minutes Cook Time 360minutes Passive Time 120minutes

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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