Ingredients
1tspolive oil
6clovesgarlicsmashed slightly
1 ½lbsflank steakcut against the grain into 4 pieces
Kosher salt
freshly-ground black pepper
28ozcrushed tomatoes
¼cupbeef stock
1carrotfinely chopped
2bay leaves
2sprigs of fresh thyme
16ozpappardelle pasta(or any kind of pasta will do)
½cupfreshly-grated Parmesan cheesefor serving
½cuppart-skim ricotta cheesefor serving (optional)
chopped fresh parsleyfor garnish
Preparation
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, 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 two forks.
Bring a large pot of salted water to a boil.
Add the pasta and cook until al dente 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 pasta bowls and top each with 1 tablespoon Parmesan and (optional) 1 tablespoon ricotta. Sprinkle with parsley and serve hot.
