PAPPARDELLE WITH BEEF RAGU

Pappardelle with Beef Ragu image

Number Of Ingredients 15

1 3/4 pounds Boneless Beef Chuck Roast
1 pinch Salt/Pepper
1 tablespoon Olive Oil
2 sprigs Rosemary
2 sprigs Sage
1 Red Onion - Peeled and Chopped
4 cloves Garlic chopped
1 Carrot - thickly sliced/peeled
1 stalk Celery thickly sliced
2 cups Chianti
1 can Plum Tomatoes 28 0z.
1 pound Pappardelle
3 tablespoons Butter
1 tablespoon Orange Zest
1/2 cup Grated Parmigiano - Reggiano

Steps:

Season beef with salt & pepper. Place an oven-proof Dutch oven on stove on medium-high heat. Add Olive oul. When its hot, add beef and stir until beef is well browned (5 minutes).
Add rosemary, sage, onion, garlic, carrot, celery. Reduce hear to medium-low and saute unitl veggies are soft (5 minutes)
Add Chianti and simmer until liquid has reduced by half (15 mins). Add tomatoes and their juice If using Dutch oven, cover and simmer in 275 degree oven for 3- 3 1/2 hours.
Boil large pot of salted water and cook pasta. BEfore draining remove 1/2 cup water and reserve. Once pasta is done, drain, return to pot and add butter and 1/4 cup cheese. Mix until butter has melted. Add a little reserved water to loosen.
Once pasta is done, remove Dutch oven and shred meat and veggies with 2 forks.
To serve, lift pasta into shallow bowls, and ladle beef ragu over top. Sprinkle each bowl with a pinch of orange zest, rosemary, and a spoonful of cheese.