Slow cooking this lovely ragu sauce with beef, onions, garlic, carrots, tomatoes and a little red wine creates a rich and flavorful sauce that is perfect over pappardelle pasta! You are going to want to make this recipe for sure for dinner!
Heat a large skillet on the stove-top over medium-high heat.
While the skillet is heating, cut the flank steak into thin strips.
Add the olive oil to the hot pan and swirl the pan to coat the bottom with the oil.
Add the steak and brown the meat until lightly caramelized.
Add the browned meat to a 5 quart or larger slow cooker along with the marinara sauce, beef stock, mushrooms, red wine, onion, carrots, garlic and bay leaf. Stir to combine.
Cover and cook on LOW for 8 hours.
During the last 30 minutes of cooking, cook the pappardelle pasta on the stove-top according to the directions on the package and drain.
Serve the beef ragu sauce over the cooked pasta topped with Parmesan cheese if desired and enjoy!
Notes
If you would like the meat to be in finer pieces, you can shred the beef after it has cooked in the slow cooker. To do so, just use two forks to pull the meat apart into shreds.