Beef Ragu Over Pappardelle Pasta
I love me some one pot meals! Any meal that lets me use as little dishes as possible is right up my alley! Now, this recipe technically uses two pots, but that's close enough for me since the second pot is just for cooking the pappardelle pasta. Of course, you can use whatever pasta you like, but pappardelle is my favorite because it's a wide, flat noodle that soaks up lots of sauce. Here's a tasty recipe for you to try this winter.
Yield: 6 servings
- 2 Tablespoons olive oil
- 2 medium carrots, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 5 slices of bacon, cut into 1 inch pieces
- 2 lbs beef brisket, cubed
- 3 Tablespoons tomato paste
- 2 cans whole peeled tomatoes
- 1 cup dry red wine (I used merlot)
- 1 cup water
- 2 bay leaves
- 2 teaspoons dried sage
- 1 lb pappardelle pasta
- 1/4 lb Pecorino cheese
1. In a large, cast iron pan (or sauce pan), heat the olive oil over medium heat. Once the oil is aromatic, add the carrots and onion. Cook until softened (about 10 minutes). Add the garlic and cook for about 3 minutes.
2. Increase the heat to medium high and add the bacon. Fry for about 4 minutes and then add the brisket. Cook until the brisket is browned.
3. Add in the tomato paste, tomatoes, wine, water, bay leaves, and sage. Stir to combine. Let mixture reach a low boil, then reduce the heat to low and simmer for about 3 hours (meat should be tender and sauce should be thick). If the sauce seems to thick or the meat isn't tender enough, add about 1/2 cup water and continue cooking until ready.
4. When the ragu is almost done cooking, cook the pasta according to package instructions in another pot. Drain the pasta, top it with the ragu and sprinkle the pecorino on top. Bon Appetit!
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