Name: Slow Cooker Beef Ragu with Pappardelle
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 8
Ingredients: 1 teaspoon olive oil; 6 garlic cloves, smashed slightly; 1 1/2 pounds flank steak, cut against the grain into 4 pieces; salt and pepper; 1 (28 ounce) can crushed tomatoes; 1/4 cup reduced sodium beef broth; 1 carrot, chopped; 2 bay leaves; 2 sprigs fresh thyme; 16 ounces pappardelle pasta; Parmesan, ricotta, and parsley for topping

Steps

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Nutrition Facts

Calories

788kcal

39%
Fat

23g

35%
Saturated Fat

7g

35%
Carbohydrates

106g

35%
Fiber

8g

32%
Sugar

12g

24%
Protein

37g

74%
Cholesterol

100mg

33%
Sodium

775mg

32%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

This recipe comes from the brand new Skinnytaste cookbook, Fast and Slow (affiliate link).

Instant Pot Instructions: We followed the recipe as-is for 45 minutes on Manual and it turned out great. A quick release should work, but if it splatters, feel free to do a natural release.

Freezer Meal Version

Slow Cooker Beef Ragu with Pappardelle

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Notes

Comments

Nutrition Facts