INGREDIENTS
1 tsp
olive oil
6
garlic cloves, smashed slightly
1 1/2 lb
flank steak, cut against the grain into 4 pieces
salt and pepper
1 28 ounce can
crushed tomatoes
1/4 cup
reduced sodium beef broth
1
carrot, chopped
2
bay leaves
2
sprigs fresh thyme
16 oz
pappardelle pasta
Parmesan, ricotta, and parsley for topping