Photo & recipe from: Pinch of Yum
Ingredients:
1 tsp olive oil
6 garlic cloves, smashed slightly
1 1/2 lb flank steak, cut against the grain into 4 pieces
salt and pepper
1 (28 oz) can crushed tomatoes
1/4 c reduced sodium beef broth
1 carrot, chopped
2 bay leaves
2 sprigs fresh thyme
16 oz pappardelle pasta
Parmesan, ricotta, and parsley for topping
Directions:
1. In small skillet, heat the oil over medium high heat.
Add garlic and cook, stirring, until golden and lightly browned, about 2 minutes.
2. Season beef with 1 tsp salt and pepper to taste.
Transfer to 5- to 6-quart slow cooker.
Pour tomatoes and broth over beef and add garlic from step one, carrots, bay leaves, and thyme.
Cover and cook on high for 6 hours or on low for 8 to 10 hours.
3. Discard herbs and shred beef in the pot using 2 forks.
4. Cook pasta according to package directions.
Drain and combine in slow cooker.
5. Divide among 8 bowls and top each with Parmesan, ricotta, and parsley. Serve hot!
