Shredded Beef Ragu With Pappardelle 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!

SHORT RIB RAGU WITH DRUNKEN PAPPARDELLE

Steps:

• Adding wine-steeped pasta to the leftover wine-braised beef ragu is super-intense.
• Heat the extra-virgin olive oil in Dutch oven over medium-high heat, add the carrots, onions, celery, garlic and season with salt, and pepper. Cook until very tender, then stir in the tomato paste, stock, short rib meat, and braising sauce. Heat through, then cool completely and store for make-ahead meal. Skim the fat and reheat, covered, over medium heat.
• While the sauce reheats, bring 5 to 6 cups of water to a boil with 1 bottle red wine. Add the pasta and cook to al dente. Drain the pasta and toss with sauce to coat, then top with Pecorino cheese and chopped parsley.

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.