Ingredients
Method
- 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!
Nutrition
Notes
- For optimal tenderness, ensure the beef is cooked until it easily shreds with a fork; this usually happens around the 6-hour mark on high or 8 to 10 hours on low.
- To prevent dryness in the beef, make sure it is well submerged in the sauce during cooking; if needed, add a splash more broth or a bit of water.
- If you want to save time, you can sauté the garlic in advance and store it in the fridge for up to 3 days before adding it to the slow cooker.
- This ragu freezes beautifully! Portion it in airtight containers and store in the freezer for up to 3 months. Thaw overnight in the fridge before reheating on the stove for best results.
- For a lighter option, substitute flank steak with lean cuts like sirloin or even ground turkey, adjusting the cooking time accordingly.