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Beef Ragu with Pappardelle
Prep Time
10 mins

A slow cooker or instant pot recipe for a comforting beef ragu.

Course: dinner, Instant Pot, pasta, slowcooker
Servings: 4
  • 1 tsp olive oil
  • 6 garlic cloves smashed
  • 1 lb flank steak cut against grain I cut it into 3 pieces
  • salt to taste
  • pepper to taste
  • 1 28 oz can crushed tomatoes
  • 1/4 cup beef broth
  • 1 carrot chopped
  • 2 tsp dried thyme adjust for taste
  • 1 tsp oregano
  • 1/2 tsp rosemary
  • 2 bay leaves
  • 1 package of pappardelle pasta
  • parmesan for serving
  • ricotta for serving
  • parsley for serving
  1. In a small pan over medium low heat add a drizzle of olive oil. Once hot add the smashed garlic and allow to brown slightly. Be careful to not allow to burn. Remove from pan and set aside.

  2. Take your flank steak, if using 1 lb cut into 3 pieces against the grain, if using 1.5 lbs cut into 4 pieces against the grain. Salt and pepper. In your instant pot using the saute setting or in a pan add the tbsp of olive oil and brown the meat over medium high heat. 

  3. If using a slow cooker: transfer browned meat and garlic to your slow cooker and add crushed tomato, beef broth, carrots and spices. Cook for 6 hours on high or 8 to 10 hours on low. 

  4. If using your instant pot: once the meat has browned, drain any excess fat if you feel it necessary. Add the garlic, crushed tomato, beef broth, carrot, and spices. Put the lid on, cancel saute function. Turn on manual or pressure cooking function. Set time for 45 minutes. Alternatively you can use the meat/stew function for the same amount of time. Put the lid in the sealing position and allow to cook. 

  5. Once the time has finished shred the beef with a fork and return to sauce. In the meantime, boil pasta according to instructions. Serve with a dollop of ricotta, sprinkling of parmesan and fresh parsley.