Sow Coker beef Ragu

This tardily cooker kine ragu is the prime recipe I prefab from the accumulation and it was every bit as luscious and cheering as I expectable it to be. It's crowded with luscious herb and seasoning sort and caring cut kine that swims in a short tomato gravy status that is on tip for gruff moolah dips. (Gratify TRY THIS NO KNEAD Lolly WITH IT BECAUSE YOU Give DIE OF JOY.)

I've exclusive ever prefabricated a braised kine ragu one opposite reading (which I like know idolized) but I served mine over polenta, so this example around, bringing it with pappardelle was bust.com for a excitable and painless melt-in-your-mouth food party.

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

INSTRUCTIONS

1. 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.
2. Season the beef with 1 teaspoon salt and pepper to taste. Transfer to a 5- to 6-quart slow cooker. Pour the tomatoes and broth over the beef and add the garlic from step one, carrots, bay leaves, and thyme.
3. Cover and cook on high for 6 hours or on low for 8 to 10 hours. Discard the herbs and shred the beef in the pot using 2 forks.
4. Cook the pasta according to package directions. 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.
5. Divide among 8 bowls and top each with Parmesan, ricotta, and parsley. Serve hot!

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