2 tsp olive oil
6 garlic cloves, smashed
1½ lbs flank steak, cut against the grain into 5 pieces
salt and pepper
28 oz can crushed tomatoes
¼ cup reduced sodium beef broth
1/2 red wine
1 carrot, diced
2 bay leaves
2 sprigs fresh thyme
16 oz pappardelle pasta
Parmesan, ricotta, and parsley for topping
In a slow cooker place all ingredients except cheese and cook on high for 6 hours or on low for 8 to 10 hours.
Discard the herbs and shred the beef in the pot using 2 forks.
Cook the pasta according to package directions.
Drain and return to the pot and add the sauce from the slow cooker.
Increase the heat to high and cook, stirring, until the pasta and sauce are combined, about 2 minute.
Divide among 8 bowls and top each with Parmesan, ricotta, and parsley and server.