Name: Slow Cooker Beef Ragu
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8 servings
Ingredients: 1 teaspoon olive oil; 6 garlic cloves, smashed slightly; 1 1/2 pounds flank steak, cut against the grain into 4 pieces; Kosher salt and freshly-ground black pepper; 1 (28-ounce) can crushed tomatoes; 1/4 cup beef stock (or I used dry red wine); 1 medium carrot, finely chopped; 2 bay leaves; 2 sprigs of fresh thyme; 16 ounces pappardelle pasta (or any kind of pasta will do); 1/2 cup freshly-grated Parmesan cheese, for serving; 1/2 cup part-skim ricotta cheese, for serving (optional); chopped fresh parsley, for garnish