Pappardelle With Beef And Mushroom Ragu Recipe

Name: Pappardelle With Beef And Mushroom Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 lb beef chuck, cut into 1-inch pieces; kosher salt; black pepper; 1 large onion, chopped; 2 carrots, chopped; 4 garlic cloves, smashed; 1 teaspoon fresh rosemary, chopped; 1 tablespoon tomato paste; 2 cups low sodium chicken broth; 1 (15 ounce) can crushed tomatoes; 1 lb assorted mushroom, sliced (button, cremini, shitake); 12 ounces pappardelle pasta or 12 ounces fettuccine pasta; 1/2 cup parmesan cheese, grated

Servings: persons

2 tablespoons olive oil
1 lb beef chuck, cut into 1-inch pieces
kosher salt
black pepper
1 large onion, chopped
2 carrots, chopped
4 garlic cloves, smashed
1 teaspoon fresh rosemary, chopped
1 tablespoon tomato paste
2 cups low sodium chicken broth
1 (15 ounce) can crushed tomatoes
1 lb assorted mushroom, sliced (button, cremini, shitake)
12 ounces pappardelle pasta or 12 ounces fettuccine pasta
1/2 cup parmesan cheese, grated

1
Heat 1 tbsp of the oil in a large saucepan or Dutch oven over medium-high heat. Season the beef with 1/2 tsp salt and 1/4 tsp pepper and cook, turning occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a plate.
2
Heat the remaining tablespoon of oil in the saucepan over medium-high heat. Add the onion, carrots, garlic, rosemary, and 1/4 tsp each salt and pepper and cook, stirring occasionally, until softened, 6-8 minutes. Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute more.
3
Return the beef to the saucepan and add the chicken broth and tomatoes. Simmer, covered, stirring occasionally until the beef is fork-tender, 60-75 minutes.
4
Add the mushrooms to the saucepan and cook, covered, stirring occasionally until tender, 10-12 minutes more. If sauce is too thin, simmer, uncovered, until thickened to the desired consistency.
5
Meanwhile, cook the pasta according to the package directions; drain and return it to the pot. Add the beef ragu and Parmesan and toss. Serve with additional Parmesan.

1128

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 lb beef chuck, cut into 1-inch pieces, kosher salt, black pepper, and more.

Yes, Pappardelle With Beef And Mushroom Ragu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pappardelle With Beef And Mushroom Ragu

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