Beef Ragu Pappardelle

• total time: 15 hours 2 minutes

Ingredients

Beef Ragu over Pappardelle Pasta :

2 tablespoons olive oil

6 garlic cloves chopped

3 pounds flank steak, cut into 5 pieces

salt and pepper

1 (28 ounce) can crushed tomatoes

1/2 cup beef broth

1/2 cup red wine

2 tablespoons balsamic vinegar

1 small onion chopped

2 carrot, chopped

2 bay leaves

4 sprigs fresh thyme

1 dried chili 🌶 *OMIT

1 lb pappardelle pasta

Directions

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 well with salt and pepper, place in the crockpot and pour the garlic and oil over it. Pour the tomatoes, broth, wine and vinegar over the beef and add the carrots, onions, bay leaves, chili and thyme.

Cover and cook on high for 6 hours or on low for 9 hours. Discard the herbs and shred the beef in the pot using 2 forks.

Cook the pasta according to package directions. Drain and serve with Beef Ragu