CROCKPOT/INSTANT POT RAGU😍

The recipe for when you want to impress someone with your cooking skills but you don’t have any cooking skills… skip crazy wait times at restaurants on Valentine’s Day this year and whip up this elegant yet oh so easy Ragu with Pappardelle.

Valentine’s Day is on a Friday this year, which means unless you want to bear the crowds and eat out, cooking at home sounds like the best option. Since it’s a work day, pop this in the crockpot before you leave and have a delicious meal ready for you when you get home. I also included Instant Pot instructions for those who have one!

Serves 4-6.

Ingredients:

For the CrockPot Flank Steak Ragu:

• 1.5-2 pounds flank steak (you could also use skirt steak)

• 1 container mirepoix (or 1 onion chopped, 1 carrot chopped, 2 celery stalks chopped)

• 4 cloves minced garlic

• 2 tbsps tomato paste

• 1 cup red wine (or beef broth)

• 28oz can San Marzano tomatoes, pureed or cut with scissors

• 4 oz pappardelle pasta per person (use spaghetti squash or grain free pasta for grain free)

• 2 bay leaves (optional)

• 2 sprigs fresh thyme

• 1 tsp dried oregano

• 1 tbsp avocado or olive oil

• Salt and pepper to taste

• Shredded parmesan for topping

Directions:

For the Instant Pot Ragu:

• Cut the flank steak against the grain into 4-5 even pieces. *against the grain just means perpendicular of where the lines naturally on the beef

• Set the Instant Pot to saute and season the meat with salt and pepper.

• Drizzle oil into the pot and add the steak in batches, cooking for 2-3 minutes per side until browned. Remove and set aside on a plate while you finish cooking the rest of the steak.

• Add in a bit more oil to the pot and add the mirepoix. Cook for 4-5 minutes until veggies are soft.

• Stir in tomato paste and garlic and cook for 1 more minute.

• Pour in the red wine, scraping up the browned bits with a wooden spoon.

• Cook on high for 4-5 minutes until red wine has almost reduced.

• Add back in the meat with its juices, along with the canned tomatoes, bay leaf, thyme, and oregano.

• Stir and lock the lid, ensuring it is set to sealed.

• Cook on high pressure for 45 minutes, allowing it to naturally release for 10 minutes before releasing the steam.

• While the pressure is releasing, cook the pasta according to package instructions. Reserve about ½ cup of the pasta water.

• Unlock the lid, remove the meat onto a cutting board and shred with two forks. Add back in with the sauce and toss to coat. 

• Add drained pasta + about half the flank steak ragu to a pot on low heat. Toss to coat, adding a little bit of pasta water to help finish the sauce. 

• Top with parm and serve with some red wine and enjoy!

For the CrockPot Ragu:

• Cut the flank steak against the grain into 4-5 even pieces. *against the grain just means perpendicular of where the lines naturally on the beef

• Add the beef to the crockpot with the mirepoix, wine or beef broth, tomato paste, garlic, bay leaf, thyme, and oregano.

• Set to low for 8-9 hours.

• With 10-15 minutes to go, cook the pasta according to package instructions. Reserve about ½ cup of the pasta water.

• Remove the meat onto a cutting board and shred with two forks. Add back in with the sauce and toss to coat. 

• Add drained pasta + about half the flank steak ragu to a pot on low heat. Toss to coat, adding a little bit of pasta water to help finish the sauce. 

• Top with parm and serve with some red wine and enjoy!