Shredded Beef Pappardelle In Creamy Tomato Marinara Recipes

SHREDDED BEEF RAGU WITH PAPPARDELLE

Steps:

• Preheat oven to 350
• Season meat with salt and pepper on all sides. Heat up oil in a large dutch oven on medium-high heat. Add garlic to the dutch oven and cook until browned. Add meat and brown on all sides.
• Add tomatoes, beef broth, carrot, bay leaves, thyme, and sugar. Stir until combined
• Cook for 2-3 hours or until meat is very tender. Shred meat with two forks until it has the proper consistency desired. Adjust seasoning with salt and pepper to taste.
• Cook pappardelle according to package instructions and combine with beef ragu. 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.

PAPPARDELLE WITH BEEF

Steps:

• First make the Beef with red wine & carrots (see 'Goes well with'). You will need half the finished stew for this recipe.
• Put the stew in a large pan and use 2 forks to roughly shred the beef. Add the tomatoes, bring to a simmer, then gently cook for 15 mins. Meanwhile, cook the pasta.
• Spoon some sauce onto each portion of pasta, or stir through and top with Parmesan to serve.

SHREDDED BEEF PAPPARDELLE IN CREAMY TOMATO MARINARA

Steps:

• Preheat oven to 325 degrees or get slow cooker out and set it to high.
• Season Roast with Italian seasoning, onion powder & cracked black pepper set aside.
• Chop 1/4 of the onion in a dice, chop 4 cloves of garlic set aside.
• Brown Roast on both sides in olive oil over Medium high until it has a nice crust then take it out and set aside.
• Place diced onion in pan and sautee for a couple minutes until almost translucent, then add the garlic sautee for another minute .
• Deglaze the pan with the Beef Broth getting all the yummy bits off the bottom.
• Add the tomato sauce and tomato paste and let it simmer for a couple minutes.
• Place roast in Dutch Oven or Slow Cooker and cover with Broth mixture and cook for 2.5 hours until it is fork tender.
• (This part can be done the day before).
• While Roast is Braising prep for Sauce.
• Slice remainder of Onion very thinly and it should be in quarters so there aren't long strips of onion.
• (if you don't care for a lot of onion texture dice very small).
• Peel and dice Carrots about the size of. large Peas.
• Chop 2 Cloves garlic.
• Saute Carrots on medium high in 2 tlbsp olive oil for about 8 minutes until they start to soften.
• Add onions continue sauteeing for another 8 minutes.
• Add garlic some salt and pepper and 1 Tlbs sugar keep sauteeing on medium low for about 20 minutes or so until they are almost caramelized then set aside.
• When Roast is done take it out of Broth and set aside to cool so it will be easier to handle when you shred it.
• At this point if it's same day skim as much fat off the top of the broth as you can then take 3 cups broth and put it in a Pot large enough to put all the marinara, Shredded beef and remainder of ingredients (put remainder in freezer/Fridge for later use in soups or stews) and let it simmer until it reduces almost by 1/2 this will help create a great intense flavor.
• (If you are cooking the day before put braising liquid in fridge overnite to let the fat seperate and remove fat that way.).
• Once braising liquid has reduced by half add marinara, vegetables and the canned tomatos to it, letting the flavors combine stirring frequently over medium heat for about 30 minutes.
• Put water on to boil pasta.
• Shred or pull apart Beef with your fingers getting rid of all the fat.
• Add cream to Marinara then add the beef and stir to combine letting it simmer for a few minutes while the pasta cooks.
• Once pasta is done so are you Serve and enjoy!

SHREDDED BEEF TOSTADAS

Steps:

• Prepare spice rub: Combine chili powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper in a bowl.
• Rub 1 tablespoon of the spice rub on each side of the chuck roast. Set remaining spice rub aside for later.
• Heat oil in a skillet over medium heat. Place seasoned roast in the hot oil and brown for 2 to 3 minutes per side. Remove to a plate and keep warm.
• Cook onions in the same skillet, stirring frequently, until they begin to turn clear, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in beef stock, 1/2 cup chopped tomato, orange juice, lime juice, and remaining spice rub.
• Return the roast back to the skillet and bring to a boil. Cover, reduce heat, and simmer gently until meat is tender and cooked through, about 2 hours. Remove meat from the skillet and transfer to a cutting board.
• Carefully pour the skillet contents into a blender or food processor. Pulse several times, until sauce is smooth.
• Remove the visible fat from the meat and discard. Shred the meat with two forks. Place shredded beef back into the skillet with about 3/4 cup of the pureed tomato sauce. Add more, if desired, to adjust the consistency. Refrigerate any unused tomato sauce in a sealed container for another use, if desired.
• To assemble tostadas, spread about 1/3 cup refried beans on each tostada shell. Top with layers of shredded beef mixture, lettuce, Cheddar cheese, and reserved chopped tomatoes. Drizzle with salsa and add a dollop of sour cream and guacamole. Garnish with cilantro and serve with lime wedges.