Slow Cooked Shredded Beef Ragu with Pappardelle



Pappardelle with Beef Ragu

Apr 3, 2012
pappardelle with beef ragu
Ellen Silverman

A stick-to-your ribs tomato sauce of brisket, bacon, and red wine calls for a pasta with equal gusto. This wide, ribbony egg noodle fits the bill.

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Cal/Serv:
Yields:
Prep Time: 0 hours 30
Total Time: 3 hours 50
Ingredients
2 tbsp. olive oil
medium carrots
medium onion
clove garlic
slice bacon
beef brisket
3 tbsp. tomato paste
can whole peeled tomatoes
dry red wine, such as Merlot
bay leaves
2 tsp. dried sage
pappardelle
1/4 lb. Pecorino
Directions
  1. In a large, straight-sided saucepan over medium heat, heat oil. Add carrots and onion and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and cook for 2 minutes more. Increase heat to medium-high and add bacon, frying for 4 to 5 minutes. Add brisket and cook until browned, about 8 minutes. Stir in tomato paste and cook for 3 minutes. Stir in tomatoes, wine, 1 cup water, bay leaves, and sage.
  2. Let mixture reach a low boil, then reduce heat to low and simmer, stirring occasionally, until meat is tender and sauce is thick, about 3 hours. (If sauce is too thick and meat needs to cook longer, add 1/2 to 3/4 cup water.)
  3. Meanwhile, bring a large pot of salted water to a boil and cook pappardelle following package instructions. Drain. Top each serving with sauce and pecorino.





Video: Slow Braised Beef Cheeks with Pappardelle | Gordon Ramsay

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Date: 16.12.2018, 13:51 / Views: 74434