Beef Ragu with Pappardelle

I bought a beautiful package of pappardelle noodles at Trader Joe's, but really didn't know what I should do with them.  I decided that I wanted to use them to make something that I wouldn't normally make ... something out of my comfort zone.  Hence, red meat and my slow cooker.  This recipe turned out beautifully.  It was easy, delicious, and the house smelled amazing all day long.  Cheers to stepping out of your comfort zone once in awhile!
Best dishes and yummy dreams!
xoxo,

Beef Ragu with Pappardelle

Adapted from:  Absolute Alaia

2 lbs. flank steak (I used Flat Iron)

olive oil

1 large onion, diced

3 garlic cloves, minced

2 carrots, diced

1 c. mushrooms, sliced

1/2 c. red wine

1 1/2 c. beef stock

1 jar of your favorite pasta sauce 

1 bay leaf

pappardelle noodles, prepared and tossed with olive oil

freshly grated parmesan

1.  Cut the steak into strips and brown the meat in a pan with olive oil.

2.  Remove the steak strips and place them into the slow cooker.

3.  Add the remaining ingredients into the slow cooker (except for the noodles and parmesan).

4.  Cook on low for 8 hours.

Optional:  Shred the beef before serving

5.  Top with parmesan on a bed of noodles!

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