PAPPARDELLE WITH BEEF AND MUSHROOM RAGU

Pappardelle With Beef and Mushroom Ragu image

Provided by jlw19803

Categories Meat

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 lb beef chuck, cut into 1-inch pieces
kosher salt
black pepper
1 large onion, chopped
2 carrots, chopped
4 garlic cloves, smashed
1 teaspoon fresh rosemary, chopped
1 tablespoon tomato paste
2 cups low sodium chicken broth
1 (15 ounce) can crushed tomatoes
1 lb assorted mushroom, sliced (button, cremini, shitake)
12 ounces pappardelle pasta or 12 ounces fettuccine pasta
1/2 cup parmesan cheese, grated

Steps:

Heat 1 tbsp of the oil in a large saucepan or Dutch oven over medium-high heat. Season the beef with 1/2 tsp salt and 1/4 tsp pepper and cook, turning occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a plate.
Heat the remaining tablespoon of oil in the saucepan over medium-high heat. Add the onion, carrots, garlic, rosemary, and 1/4 tsp each salt and pepper and cook, stirring occasionally, until softened, 6-8 minutes. Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute more.
Return the beef to the saucepan and add the chicken broth and tomatoes. Simmer, covered, stirring occasionally until the beef is fork-tender, 60-75 minutes.
Add the mushrooms to the saucepan and cook, covered, stirring occasionally until tender, 10-12 minutes more. If sauce is too thin, simmer, uncovered, until thickened to the desired consistency.
Meanwhile, cook the pasta according to the package directions; drain and return it to the pot. Add the beef ragu and Parmesan and toss. Serve with additional Parmesan.

Nutrition Facts : Calories 803, Fat 32.5, SaturatedFat 11.4, Cholesterol 89.2, Sodium 497.9, Carbohydrate 85.5, Fiber 7.6, Sugar 8.4, Protein 44.4