Winter Warmer - Slow Cooked Beef Ragu

This recipe is originally from the incredible Skinnytaste cookbook, called Fast and Slow and Pinchofyum.

Because this recipe is a slow cooker dream, it comes together pretty easily and is the ultimate winter warmer. 

This ragu is so delicious served over noodles, rice, polenta or even vegetables.


  • 1 teaspoon olive oil
  • 6 garlic cloves, smashed slightly
  • 680g flank steak cut against the grain into 4 pieces
  • Salt and pepper, to taste
  • 800g can crushed tomatoes
  • 1/4 cup reduced sodium beef broth
  • 1 carrot, chopped
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 450 grams pappardelle pasta
  • Grated parmigiano, and parsley to top

Putting it together:

Prepare the Garlic: In a small pan, heat the olive oil over medium-high heat. Add the garlic and cook, stirring, until golden and lightly browned, about 2 minutes.

Season the Beef: Season the steak with 1 teaspoon of salt and pepper to taste. Transfer the seasoned beef to your slow cooker.

Add Ingredients to Slow Cooker: Pour the crushed tomatoes and beef broth over the beef in the slow cooker. Add the browned garlic, chopped carrot, bay leaves, and thyme.

Cook the Beef: Cover and cook on high for 6 hours or on low for 8 to 10 hours.

Shred the Beef: After cooking, discard the bay leaves and thyme sprigs. Using two forks, shred the beef directly in the slow cooker.

Cook the Pasta: Cook the pappardelle pasta according to the package directions. Drain the pasta, return it 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.

Serve: Top with fresh parsley and grated parmigiano for the perfect finish! 

This ragu is so delicious served over noodles, rice, polenta or even vegetables.


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