I made this for my boys for our annual Valentine's Day dinner at home. Given the torture . . .er . . .experience I had just put them through it seemed like a loving gift to them. I didn't expect to love it so much myself. Scott and I were pretty close to speechless over its deliciousness. (And as an added bonus I bought myself a dutch oven to make it in-one of my better Valentine's Day gifts.)
Pappardelle with Beef and Mushroom Ragu
From Real Simple magazine
Serves 4
1 pound beef chuck, cut into 1-inch pieces
kosher salt and black pepper
1 large onion, chopped
2 carrots, chopped
4 garlic cloves, smashed
1 teaspoon chopped fresh rosemary
1 tablespoon tomato paste
2 cups low-sodium chicken broth
1 15-ounce can crushed tomatoes
1 pound assorted mushrooms (such as button, cremini, and shiitake), sliced
12 ounces pappardelle or fettuccine
1/2 cup grated Parmesan (2 ounces), plus more for serving
Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Season the beef with ½ teaspoon salt and ¼ teaspoon pepper and cook, turning occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a plate.
Heat the remaining tablespoon of oil in the Dutch oven over medium-high heat. Add the onion, carrots, garlic, rosemary, and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute more. Add the beef and chicken broth and tomatoes. Simmer, covered, stirring occasionally, until the beef is fork-tender, 60 to 75 minutes.
Add the mushrooms to the saucepan and cook, covered, stirring occasionally, until tender, 10 to 12 minutes more. If the sauce is too thin, simmer, uncovered, until thickened to the desired consistency.
Meanwhile, cook the pasta according to the package directions; drain and return it to the pot. Add the beef ragù and Parmesan and toss. Serve with additional Parmesan.
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