Pappardelle with Beef Ragu

Country Living May 2012
Pappardelle with Beef Ragu
Pappardelle with Beef Ragu

PREP TIME

30

minutes

TOTAL TIME

210

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

210

minutes

SERVINGS

6

servings

Ingredients

  • 2

    tablespoon(s) olive oil

  • 2

    medium carrots, chopped

  • 1

    medium onion, diced

  • 3

    clove(s) garlic, diced

  • 5

    slice(s) bacon, chopped

  • 2

    pound(s) beef brisket, trimmed and diced into 1/4-inch to 1/2-inch pieces

  • 3

    tablespoon(s) tomato paste

  • 2

    can(s) (28-ounce) whole peeled tomatoes

  • 1

    cup(s) dry red wine, such as Merlot

  • 2

    bay leaves

  • 2

    teaspoon(s) dried sage

  • Salt

  • 1

    pound(s) pappardelle

  • 1/4

    pound(s) Pecorino, grated (about 1 cup)

Directions

1. In a large, straight-sided saucepan over medium heat, heat oil. Add carrots and onion and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and cook for 2 minutes more. Increase heat to medium-high and add bacon, frying for 4 to 5 minutes. Add brisket and cook until browned, about 8 minutes. Stir in tomato paste and cook for 3 minutes. Stir in tomatoes, wine, 1 cup water, bay leaves, and sage. 2. Let mixture reach a low boil, then reduce heat to low and simmer, stirring occasionally, until meat is tender and sauce is thick, about 3 hours. (If sauce is too thick and meat needs to cook longer, add 1/2 to 3/4 cup water.) 3. Meanwhile, bring a large pot of salted water to a boil and cook pappardelle following package instructions. Drain. Top each serving with sauce and pecorino.

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