Categories: Slow Cooker
Ingredients
- 1 tsp olive oil
- 6 garlic cloves, smashed slightly
- 1 1/2 lbs. flank steak, cut against the grain into 4 pieces
- Kosher salt and black pepper
- 28 oz. can crushed tomatoes
- 1/4 cup beef broth
- 1 medium carrot, finely chopped
- 2 bay leaves
- 2 sprigs of fresh thyme
- 16 oz. pappardelle pasta
- 1/2 cup grated Pecorino Romano, for serving
- 1/2 cup ricotta cheese, for serving
- Chopped fresh parsley, for garnish
Directions
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In a small skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until golden and lightly browned, about 2 minutes.
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Season the beef with 1 tsp salt and pepper to taste. Transfer to a slow cook. Pour the tomatoes and broth over the beef and add the garlic, carrots, bay leaves, and thyme.
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Cover and cook on LOW 8-10 hours. Discard the herbs and shred the beef in the pot using 2 forks.
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Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Drain, return to the pot, and add the sauce from the slow cooker. Increase the heat to high and cook, stirring, until the pasta and sauce are combined, about 1 minute.
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Divide among 8 pasta bowls and top each with 1 tbsp. Romano and 1 tbsp. ricotta. Sprinkle with parsley and serve hot.