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Slow Cooker Beef Ragu with Pappardelle
Ingredients
  • 1 teaspoon olive oil
  • 6 garlic cloves, smashed slightly
  • 1 ½ pounds flank steak, cut against the grain into 4 pieces
  • salt and pepper
  • 1 (28 ounce) can crushed tomatoes
  • ¼ cup reduced sodium beef broth
  • 1 carrot, chopped
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 16 ounces pappardelle pasta
  • Parmesan, ricotta, and parsley for topping
Steps
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