Pappardelle With Beef Recipes

JAMIE OLIVER'S PAPPARDELLE WITH BEEF RAGU

Steps:

• Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
• Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 1/2 hours.
• Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
• Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
• To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.

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.

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.

SLOW COOKER BEEF RAGU WITH PAPPARDELLE

Steps:

• In a small skillet, heat the oil over medium high heat. Add the garlic and cook, stirring, until golden and lightly browned, about 2 minutes.
• Season the beef with 1 teaspoon salt and pepper to taste. Transfer to a 5- to 6-quart slow cooker. Pour the tomatoes and broth over the beef and add the garlic from step one, carrots, bay leaves, and thyme.
• Cover and cook on high for 6 hours or on low for 8 to 10 hours. Discard the herbs and shred the beef in the pot using 2 forks.
• Cook the pasta according to package directions. Drain, return to the pot, and add the sauce from the slow cooker. Increase the heat to high and cook, stirring, until the pasta and sauce are combined, about 1 minute.
• Divide among 8 bowls and top each with Parmesan, ricotta, and parsley. Serve hot!

HOMEMADE BOLOGNESE SAUCE (PAPPARDELLE)

Steps:

• Cook onion in oil over medium heat until it starts to soften, about 3-4 minutes. Add garlic, carrot and celery. Cook until softened, an additional 5 minutes.
• Add beef and pork. Brown until no pink remains. Drain fat. Add wine and simmer until evaporated, about 7-9 minutes. Add milk and simmer until evaporated, about 6-7 minutes.
• Stir in tomato paste, Italian seasoning, tomatoes with juice and bay leaf. Break tomatoes up with a spoon. Cover and simmer 30 minutes or until thickened. Season with salt & pepper to taste.
• Meanwhile, cook pasta according to package directions. Drain, reserving 1 ½ cups of pasta water.
• Toss pasta with sauce adding pasta water to thin out if needed.
• Serve hot with parmesan cheese.

BEEF BOLOGNESE SAUCE WITH PAPPARDELLE PASTA

Steps:

• Heat 2 tablespoons olive oil over medium-high heat in a large, heavy saucepan.
• Add ground beef and brown the meat well, using a large spoon to break up the pieces and occasionally stirring about 5 to 7 minutes or until the beef is no longer pink.
• Transfer cooked meat to a medium-sized bowl. Wipe the pan clean with paper towel.
• Turn heat down to medium-low and add 1 tablespoon of olive oil to the pan.
• Add carrots and onions to the pan and cook until the vegetables begin to soften, stirring often about 5 minutes.
• Add garlic and cook for 1 minute.
• Add sliced mushrooms and cook for 2 minutes.
• Add the tomato paste and cook for 1 minute.
• Add the browned meat, crushed tomatoes, oregano, salt, and pepper, stir well to combine.
• Simmer the sauce over medium-low heat. Cover the pan, leaving a small opening for steam to escape.
• Cook sauce until the meat is tender and the flavors have melded, at least 30 minutes to 1 hour. Stir every 10 minutes. Add some water if the sauce starts to look dry.
• About 20 minutes before the sauce is done cooking, bring a pot of water to boil.
• Cook the pappardelle noodles according to manufacturer's direction.
• Top pasta with beef bolognese sauce and garnish with shaved Parmesan cheese and parsley.

BEEF BOLOGNESE SAUCE WITH PAPPARDELLE

Steps:

• Melt butter in a large pot or dutch oven over medium-high heat. Add carrot, onion, celery, garlic, tomato paste, and 1 teaspoon salt.
• Saute, stirring frequently, for five minutes or so. If the onion or garlic begins to brown, reduce the heat. Add pancetta, stirring frequently, and continue to cook until the vegetables are soft.
• Add beef and pork a third at a time. Allow most of the liquids to evaporate before adding more. Cook, stirring frequently, until meat is browned. No parts of the beef or pork should be pink, and the liquid should be evaporated.
• Deglaze the pot with white wine. Scrape up brown bits from the bottom of the pan and lower the heat. Add milk, broth, tomatoes, 1 teaspoon salt, and a crack of black pepper. Bring to a boil.
• In the final few minutes of cook time, prepare the pappardelle pasta according to package instructions.
• Turn heat to lowest possible setting and simmer, adding bay leaves and parsley. Simmer on low, half-covered, for four hours, stirring occasionally. Once four hours is up, remove bay leaves. If the sauce has not completely thickened, increase the heat and simmer another 15 to 30 minutes without the lid.