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Slow Cooker Beef Ragu with Pappardelle

I’ve discovered grocery store pickup, and life will never, ever, ever be the same again.

This means that I can sit at my computer in the comforts of my own home while wearing my pajamas, put food items in my online grocery store cart while wearing my pajamas, then drive to the grocery store where someone will actually come out and put all my groceries in the trunk of my car…all while I’m wearing my pajamas.

If there’s any activity that allows me to look professional from the waist up and ready for bed from the waist down, count me in.
 

With as much traveling as we do on the weekends, it’s important to me to still find ways for us to have fresh meals during the week that are time and effort efficient. This means that I’ve been ordering groceries online, picking them in under 10 minutes, throwing them in a crockpot while at work, then coming home to savory aromas and warm home cooked meals.

Slow Cooker Beef Ragu with Pappardelle

And this is where Gina Homolka, the author of Skinnytaste comes in!

I’ve mentioned her before, but she really is one of the best food bloggers (and now a best selling author of two cookbooks!). I’ve been making her dishes for years, and they’re always amazing recipes that are low in calories and high in flavor. She finds the ways to substitute fattening ingredients with other real ingredients, and you’ll never be able to tell the difference.

skinnytaste-fast-and-slow-cookbook

I ordered her Skinnytaste Fast and Slow cookbook in October and I have never made so many recipes from one cookbook in so little time! From her pork chops to her asparagus soup to her chicken tikka masala (which I’ll be sharing soon), we’ve loved everything we’ve tried.

Last week we had her Slow Cooked Beef Ragu with Pappardelle: flank steak, sauteed garlic, crushed tomatoes, beef broth, carrots, bay leaves, and thyme were slow cooked together to make a hearty meat sauce.

I added italian seasoning, tomato paste for more zest, and brown sugar because I always love a sweeter sauce. Also, be sure that it cooks for 9-10 hours because so that the flank steak will be melt-in-your-mouth tender – at 6 hours it’s fully cooked, but still a little chewy.

To serve, ladle the ragu over al dente pappardelle, add a dollop of part-skim ricotta cheese, and sprinkle with fresh parsley and parmesan!
 
Slow Cooker Beef Ragu with Pappardelle
 
Slow Cooker Beef Ragu with Pappardelle
Serves 8
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Prep Time
10 min
Cook Time
10 hr
Total Time
10 hr 10 min
Prep Time
10 min
Cook Time
10 hr
Total Time
10 hr 10 min
Ingredients
  1. 1 tsp olive oil
  2. 6 garlic cloves, smashed slightly
  3. 1½ lbs. flank steak, cut against the grain into 4 pieces
  4. salt and pepper
  5. 1 (28 ounce) can crushed tomatoes
  6. ¼ cup reduced sodium beef broth
  7. 1 carrot, chopped
  8. 2 bay leaves
  9. 2 sprigs fresh thyme
  10. 1 tbsp italian seasoning
  11. 2 tbsp tomato paste
  12. 1 1/2 tbsp brown sugar
  13. 16 ounces pappardelle pasta
  14. Parmesan, part-skim 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, thyme, italian seasoning, tomato paste, and brown sugar.
  3. Cover and cook on high for 6 hours or on low for 9 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, top with meatsauce, parmesan, ricotta, and parsley.
Adapted from Skinnytaste
Adapted from Skinnytaste
The Richmond avenue https://therichmondavenue.com/
 

J

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  5. Rachel says

    I’ve heard of the grocery thing, but haven’t tried it yet! Are the fees ridiculous?? What would I do with all of my extra free time?!?!? This pasta looks STOOPID GOOD! I want to check out this recipe book.

    Reply

    • Jasmine says

      The fees aren’t too bad!! So the one I’ve been going to is the Kroger by work and the fee is $4.95 each time. They waive the first 3 visits. I’ve heard of other grocery stores and Wal Mart who do it for free, too, so I think it just depends on the store!! And thanks, Rach! This book is so good! Definitely some good options for vegetarians, too. 🙂

      Reply

    • Jasmine says

      Me too!! I’ve really enjoyed both of her cookbooks, but this one especially since it’s starting to get cooler and the holidays get a little hectic. It’s full of quick recipes/slow cooker recipes. There is a little overlap with some of the recipes on her blog vs her book, but even with those she tries to modify them in some way.

      Reply

    • Jasmine says

      I’m pretty sure I’ve now made 9-10 things from this cookbook (and I’m making a pumpkin chili this weekend) and we’ve all really loved them. Sometimes it’s hard to find a balance between what I like and what Tyler likes and hers is one that appeals to everyone!

      Reply

  11. petra08 says

    I love comfort food like this, the weather is getting colder and it looks so good! Happy Fiesta Friday and have a nice weekend! 🙂

    Reply

  13. Rhonda Sittig says

    Hey Jasmine– this is the most beautiful bowl of dinner! I don’t have a crock pot– but I think I could put it in the oven on low… it really looks luscious– and thanks for the cookbook recommendation! Happy Thanksgiving!

    Reply

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