Pasta With Braised Beef And Baby Arugula Recipes

PASTA WITH ARUGULA AND TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
• Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

PENNE WITH BEEF AND ARUGULA

Steps:

• Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic.
• In a skillet, heat 3 tablespoons olive oil over medium heat.
• Cook steak about 7 minutes per side.
• Remove the meat from pan and let it rest for 5 minutes.
• Thinly slice the steak and set aside.
• Meanwhile, bring a large pot of salted water to a boil over high heat.
• Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• Drain pasta, reserving 1/4 cup of pasta water.
• In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil.
• In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water.
• Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed.
• Toss and serve.

PENNE WITH BEEF AND ARUGULA

Steps:

• Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.
• In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.

RED WINE BRAISED BEEF AND PASTA GRATIN

Steps:

• For the Beef: Preheat oven to 300 degrees F. Heat oil and butter in a large Dutch oven over high heat. Season the ribs with salt and pepper and cook on both sides for 5 minutes, or until golden brown. Add all of the wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom, add all of the remaining ingredients, except the mushrooms, and season with salt and pepper. Cover with the lid, braise on the stove top or place in the oven and let braise for 2 1/2 to 3 hours or until very tender. Remove the meat to a plate and strain the cooking liquids into a bowl. Clean out the pan and add the strained liquid into the pan. Add the mushrooms and cook over high heat until reduced by 1/3. Return the meat to the pan and cook for 5 minutes to heat through.
• For the Pasta Gratin: Place milk and garlic in a small saucepan and bring to a boil. Remove from heat and let steep for 10 minutes, then remove the garlic. Melt butter in a small saucepan, whisk in the flour and cook for 1 to 2 minutes over low heat. Gradually whisk in the milk and cream and cook over medium-high heat until thickened, season with salt and pepper and nutmeg, remove from heat and let cool for 5 minutes. Preheat oven to 450 degrees. Place cooked pasta in a buttered medium flameproof baking dish, add the sauce and stir to combine. Sprinkle the Gruyere over the top of the pasta then sprinkle the Parmesan over the Gruyere. Bake for 10 to 15 minutes. Turn on the broiler and broil, rotating the dish, until the cheese is golden, about 3 to 4 minutes. Let stand for 5 minutes. Garnish with chives.

PASTA WITH SAUSAGE AND ARUGULA

Steps:

• Preheat oven to 425°F. Toss onions, fennel, and 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Spread out into a single layer. Pinch sausage into small pieces and scatter around onions and fennel. Roast until vegetables and sausage are cooked through and well browned, 25-30 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
• Combine vegetables, sausage, and pasta in a large bowl. Add lemon zest, lemon juice, remaining 4 Tbsp. oil, and 1/4 cup reserved pasta cooking liquid and toss to coat, adding more pasta cooking liquid if needed, until sauce comes together and coats pasta. Toss in arugula.
• Divide pasta among plates and top with Parmesan. Season with more salt and pepper.

PASTA WITH BRAISED BEEF AND BABY ARUGULA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat until almost smoking. Season short ribs with salt and pepper. Cook in the hot oil, seasoned-side down, until browned and crusty, 5 to 6 minutes per side. Transfer to a plate.
• Combine onion, carrots, celery, and garlic in the Dutch oven. Season with salt and pepper. Cook and stir until starting to soften, 8 to 10 minutes. Pour in red wine; scrape browned bits off the bottom of the Dutch oven using a wooden spoon. Pour in chicken stock. Bring to a boil; reduce heat and simmer to cook off alcohol, about 15 minutes.
• Return short ribs to the Dutch oven, ensuring they are mostly covered with liquid. Cover.
• Bake in the preheated oven until beef comes off the bone when pulled with a fork, 2 to 2 1/2 hours.
• Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until tender yet firm to the bite, 3 to 4 minutes. Drain. Toss with 1 tablespoon olive oil to prevent sticking.
• Fill serving bowls with pasta. Scatter arugula on top. Spoon beef with juices over arugula. Garnish with Parmesan cheese and red pepper flakes.