Pappardelle with Beef Ragu

By KathieC

Country Living May 2012

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)

Details

Servings 6
Preparation time 30mins
Cooking time 210mins

Preparation

Step 1

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.