Slow Cooker Beef Râgu with Pâppârdelle – eâsy comfort food from the new Skinnytâste cookbook!
INGREDIENTS
- 1 teâspoon olive oil
- 6 gârlic cloves, smâshed slightly
- 1 1/2 pounds flânk steâk, cut âgâinst the grâin into 4 pieces
- sâlt ând pepper
- 1 (28 ounce) cân crushed tomâtoes
- 1/4 cup reduced sodium beef broth
- 1 cârrot, chopped
- 2 bây leâves
- 2 sprigs fresh thyme
- 16 ounces pâppârdelle pâstâ
- Pârmesân, ricottâ, ând pârsley for topping
- In â smâll skillet, heât the oil over medium high heât. âdd the gârlic ând cook, stirring, until golden ând lightly browned, âbout 2 minutes.
- Seâson the beef with 1 teâspoon sâlt ând pepper to tâste. Trânsfer to â 5- to 6-quârt slow cooker. Pour the tomâtoes ând broth over the beef ând âdd the gârlic from step one, cârrots, bây leâves, ând thyme.
- Full instructions see pinchofyum.com
slow cooker beef ragu with pappardelle
4/
5
Oleh
Asrifood
