Beef Pappardelle Recipe

Slow Braised Beef Ragu with Pappardelle Pasta Sweet …

WEBJan 1, 2022 · Deglaze the dutch oven with a cup of beef broth, scraping the bottom with a wooden spoon to incorporate the fond. Pour in the rest of …

Rating: 4.9/5(24)

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Weekend Braised Beef Ragu with Pappardelle Recipe Little Spice …

WEBJul 9, 2022 · Instructions. Season the chuck roast pieces with salt and pepper all over. Heat the oil in a large, dutch oven over medium …

Rating: 5/5(126)
1. Season the chuck roast pieces with salt and pepper all over. Heat the oil in a large, dutch oven over medium high heat. Add the beef into the pot and allow it to sear on each side for roughly 5-7 minutes or until browned, remove the beef to a plate. Add another drizzle of oil if the pan needs it. Saute the onions for 4-5 minutes or until translucent, stirring as needed so that they don't burn. Add the garlic and let cook for another 1-2 minutes. Add the tomato paste and allow it to cook, stirring frequently for 1 minute.
2. STOVE TOP: Deglaze the pan with beef broth. Scraping with a wooden spoon to loosen anything that might be stuck on. Add the balsamic vinegar, crushed tomatoes, diced tomatoes, parmesan rind, bay leaves, fresh thyme, basil, sugar, and red pepper flakes. Allow the sauce to gain a simmer, stir once. Cover and lower the heat to the lowest setting and let cook for 2 ½ - 5 hours or until the meat easily shreds with two forks. You may need to add a splash of water or broth if too much evaporates or if your beef is taking longer to cook. Mine took about 3 hours to get the meat to just fall apart. I shredded the beef and then let it simmer for another 10-15 minutes in the sauce. Season with salt to taste. Feel free to skim any excess fat off the top and remove the parmesan rind, bay leaves, and basil leaves before serving. Serve over pappardelle with a sprinkle of parsley and freshly grated parmesan.
3. SLOW COOKER: Transfer the meat, sauteed onions, garlic, and tomato mixture to a slow cooker. Add all the remaining ingredients to the slow cooker (except those for serving.) Cover and let cook on the low setting for 6-8 hours. Check for doneness around 6 hours, using two forks to shred the meat. You'll know it's done when it falls apart easily. Season with salt to taste. Feel free to skim any excess fat off the top and remove the parmesan rind, bay leaves, and basil leaves before serving. Serve over pappardelle with a sprinkle of parsley and freshly grated parmesan.

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Braised Beef Ragu Recipe with Pappardelle Julie Blanner

WEBJan 1, 2024 · Preheat oven. Add wine and reduce for 15 minutes. Add crushed tomatoes and stir. Place lid on Dutch oven and transfer to oven …

1. Pepper both sides of beef and cut into 1" cubes. Add oil to dutch oven over medium-high and add beef.
2. Stir for 5 minutes or until browned on all sides.
3. Reduce heat to medium-low and add garlic, rosemary, sage, onion, carrot and celery. Sauté for 5 minutes, stirring occasionally. Preheat oven to 300°F.
4. Add wine and reduce for 15 minutes.

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Pappardelle with SlowCooker Beef Ragù Food Network

WEBMay 14, 2018 · Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan …

1. Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
2. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.

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