Nothing better than a big, meaty, rich bowl of warm ragu. This dish is just so good year round, but it especially warms you up during those colder months. Don’t let the weather stop you from making this though – the flavor is incredible and is a great meal to make ahead for the week and you can serve it a variety of ways. My favorite is over pasta with some fresh parmesan. But I also love it by itself or with some sourdough bread. While the entire start to end takes 6-8 hours, you only have about 20 minutes of actual work to get this dish going – from there you just let it bubble and do it’s thing until you’re left with a tender, juicy ragu.
- 2lbs Flank Steak, Cut into large pieces
- 2 28oz Cans Crushed Tomatoes
- 6 Garlic Cloves, Whole
- 6 Garlic Cloves, Thinly Sliced
- 3 Tsp Onion Powder
- 3 Tsp Garlic Powder
- 1 Tbsp Dried Basil
- 1/2 Tbsp Dried Oregano
- 2 Tsp Crushed Red Pepper, Optional
- 4 Sprigs Fresh Thyme
- 4 Bay Leaves
- Salt + Pepper
- Pasta, For Serving
- Fresh Parmesan, For Serving
- Using a dutch oven or very large pot, add the crushed tomatoes, garlic cloves, onion powder, garlic powder, dried basil, oregano, crushed red pepper and salt + pepper. (I used about 1 Tbsp salt + 2 Tsp Pepper). Stir to combine and turn the heat on medium. Bring the sauce to a bubble.
- Once the sauce is simmering, add in the flank steak, bay leaves, and fresh thyme. Make sure the steak is fully submerged in the tomato sauce.
- Reduce the heat to low, cover and allow to cook for 4-6 hours, checking every 30-60 minutes to ensure nothing is burning. *If it starts to get too bubbly and hot, just turn the heat completely off for 30-60 minutes but keep covered.
- After 4-6 hours of slow cooking, the meat will start to become tender, if it is not falling apart at this point keep it on low for another 1-2 hours.
- When ready, using a fork, gently shred the steak and stir it in with the tomatoes. It will produce a thick, rich, meaty sauce that is great on its own or over your favorite pasta! Don’t forget the parmesan on top!
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