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This recipe makes enough for about eight servings so there should be plenty for the whole family to enjoy.  It takes about eight minutes to prepare and about six hours on a slow cooker's high setting and eight to ten hours on low. It will smell so good your mouth will be watering before you even taste it!

Let's Get Started!

The Ingredients To Gather:

1 teaspoon olive oil
6 garlic cloves, smashed slightly
1½ pounds flank steak, cut against the grain into 4 pieces
salt and pepper
1  can crushed tomatoes
¼ 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

The Step By Step Directions To Follow:

In  small skillet, heat oil over medium high heat. Add  garlic  cook, stirring, until golden and lightly browned, about 2 minutes.
Season  beef with 1 teaspoon salt and pepper to taste. Transfer to  5- to 6-quart slow cooker. Pour tomatoes, broth over  beef, add the garlic from step one, carrots, bay leaves, and thyme.
Cover, 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 pasta according to package directions. Drain, return to the pot,  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!

Finished!

This slow cooker beef ragu with pappardelle is so good, it may just be your new favorite slow cooker meal! Have made this before?

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Article Source: Pinch Of Yum