Short ribs aren’t the default cut of beef for shredding anymore! Flank steak is a lot leaner and shreds beautifully for this ragu, cooked low and slow for 8 hours and tossed with fresh pappardelle pasta.
3cupsgood quality marinara sauce(24oz jar)
1sprig fresh rosemary
4clovesgarlicsmashed and peeled
8ouncesfresh pappardellecooked, for serving
grated parmesanfor serving, optional
Season the flank steak on both sides with salt and cracked black pepper. I seasoned with a total of 1/2 tsp salt distributed between both sides.
Cut the flank steak in half or in quarters so the strands of beef are shorter.
Place the flank steak in the crock of your slow cooker, along with the marinara, carrots, rosemary, and garlic.
Cook on low for 8 hours, until the flank steak shreds easily.
Shred all the beef, then toss with the fresh pasta. Serve with grated parmesan, if desired. Enjoy!