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A working Mom’s best friend could be her slow cooker or InstaPot. I am terrified of the InstaPot but love my Slow Cooker. On a weeknight when I know I will be busy working all day and showing properties, I like to come home knowing we can have a healthy family dinner I prepared earlier. When Owen is running and has a race coming up, he likes to carb load, and I like to know he is getting enough protein. This recipe is quick to prepare, delicious, nutritious, and meets Owen’s pre-race criteria. If time permits, I usually prepare a side salad or vegetable; tonight, it’s roasted asparagus. Enjoy!
Slow Cooker Beef Ragu with Pappardelle
- 1 TBSP olive oil
- 4 TBSP minced garlic
- 1 1/2 pounds flank steak, cut against the grain into 4 pieces
- Lawry’s season salt (or salt & pepper) to taste
- 1 (28 ounces) can crushed tomatoes
- 1/4 cup reduced-sodium beef broth
- 2 large carrots, peeled and chopped
- 2 bay leaves
- 2 sprigs fresh thyme
- 16 ounces egg noodles
- Parmesan, ricotta (optional), and parsley for topping
In a medium skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until lightly browned, about 2 minutes.
Season both sides of the beef with seasoning or salt and pepper to taste. Sear each side for about 2 minutes. Transfer to a 5- to 6-quart slow cooker. Pour the tomatoes and broth over the beef. Add the carrots, bay leaves, and thyme.
Cover and cook on high for 6 hours or low for 8 to 10 hours. Discard the herbs and shred the beef in the pot using 2 forks.
Cook the pasta according to the 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 6-8 bowls and top each with Parmesan, ricotta, and parsley. Serve hot!
Of course, my kids like this with crusty bread as well!
