Pappardelle With Red Wine And Meat Ragù Recipes

WEEKEND BRAISED BEEF RAGU WITH PAPPARDELLE

Steps:

• 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.
• 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.
• 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.

HOMEMADE PAPPARDELLE PASTA WITH MEAT RAGU

Steps:

• Pat all the meat dry and season liberally with salt and pepper. Heat a slick of oil in a wide pot over medium-high heat. Add the meat, in batches and without crowding the pan, and cook for 5-7 minutes per side until well-browned all over. Transfer to a plate and continue browning the rest of the meat.
• In a food processor, combine the mushrooms with the garlic confit and blend until finely chopped.
• Drain off all but 1 tablespoon fat in the pot, reserving fond and return the heat to medium on the pot. Add the diced onion, carrots, and celery and cook for 6-7 minutes until beginning to soften.
• Add the puréed mushroom mixture and turn the heat to medium-high. Cook, stirring often, for an additional 8-10 minutes until all the aromatics are well-browned and beginning to soften.
• Pour in the red wine and scrape up the browned bits stuck to the bottom. Bring to a boil and add the beef stock and crushed tomatoes. Taste and season with salt, pepper, thyme, and crushed red pepper. Bring to a boil and then add the meat and any juices from the bowl to the pot.
• Reduce heat, cover, and simmer for 3-4 hours, stirring occasionally and adding more stock as necessary if the ragu reduces too much.
• Remove the meat from the sauce and shred, discarding any large pieces of fat. Return the shredded meat to the pot and simmer, uncovered, for another 30 minutes. Taste and season to your preferences.
• While the ragu is simmering, prepare the pappardelle pasta.
• In a food processor, combine the flour and salt and pulse until blended.
• In a separate bowl, combine the eggs, egg yolks, and water and whisk with a fork until fully combined.
• As the food processor is running, pour the eggs into the flour and pulse until a sticky dough is formed. You may need to add more water, a splash at a time, if the dough is too dry and crumbly.
• Pour the dough onto a clean, floured surface and knead, adding more flour as necessary, for 8-10 minutes until the dough is no longer sticky.
• Roll the dough into a ball and wrap with plastic wrap. Transfer to the refrigerator for 45 minutes to rest.
• Set up the manual pasta machine at the widest setting. Turn the dough onto a floured surface and cut it into 4 equal pieces. Using your hands or a rolling pin, shape a piece of the dough into a rectangle and flatten it a bit.
• Run the dough through the machine set to '0'. Flour the dough liberally on both sides and fold in half and run it through '0' again. Unfold the dough and flour again, if it feels sticky. Turn the machine to '1' or '2' and run the dough through again.
• Continue on, increasing the tightness of the roller, until you reach '6' on the machine and the dough is about 26-30'' long and you can see your fingers through it. You will make about 5-6 passes through the machine and you should flour the dough regularly to ensure that it doesn't become sticky.
• After the dough has been run through at '6', lay it flat and cut into 1" wide ribbons. You may wish to cut the ribbons in half if you'd like your pappardelle to be shorter.
• Transfer the ribbons to a sheet pan to dry, flouring them as necessary to prevent them from sticking.
• Continue on with the remaining 3 pieces of dough and allow all the dough to rest for 10-15 minutes on the sheet pan.
• When you are ready to serve dinner, bring a large pot of salted water to a boil. Cook the pappardelle pasta until al dente, about 1-3 minutes. Reserve 1/3 cup of the pasta cooking water before you drain the pasta.
• Add the reserved pasta cooking water to the simmering ragu and toss the cooked pappardelle with the sauce. Turn off the heat.
• Divide the pasta and ragu between bowls and garnish with parmesan cheese, if desired. Enjoy!

PAPPARDELLE WITH SLOW-COOKER BEEF RAGù

Steps:

• 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.
• 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.