During my Levy Court campaign, pretty much the only type of cooking I did was in the crock pot – slow cooking. The only free time I had was at the very beginning of the day, and that only for about 15 minutes. So, that meant it needed to be recipes with very little preparation before going into the crock pot.
This beef ragu was a great meal that, served with pasta, provided us with hearty meals for several days.
I was able to pick up some locally raised beef (flank steaks) at the butcher. Yes, we are lucky to have a butcher near our home.
And look at the colors (and flavors) that went into the sauce. The herbs all came from my garden.
Slow-cooker Beef Ragu
1 teaspoon olive oil
6 garlic cloves, smashed slightly
1½ pounds flank steak, cut against the grain into 4 pieces (locally raised)
salt and pepper
1 (28 ounce) can crushed tomatoes
¼ cup reduced sodium beef broth
1 carrot, chopped
2 bay leaves
2 sprigs fresh thyme (from the garden)
16 ounces pappardelle pasta
Parmesan and parsley for topping
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.
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.
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.
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.
Divide among 8 bowls and top each with Parmesan, ricotta, and parsley. Serve hot!…Yum!