Pappardelle With Beef and Mushroom Ragù

Pappardelle with beef and mushroom ragu
Con Poulos
Serves 4
preparation
35
minutes
cooking
100
minutes

Ingredients

2
tablespoons
olive oil
1
pound
beef chuck, cut into 1-inch pieces
kosher salt and black pepper
1
large onion, chopped
2
carrots, chopped
4
garlic cloves, smashed
1
teaspoon
chopped fresh rosemary
1
tablespoon
tomato paste
2
cups
low-sodium chicken broth
1
15-ounce
can crushed tomatoes
1
pound
assorted mushrooms (such as button, cremini, and shiitake), sliced
12
ounces
pappardelle or fettuccine
1/2
cup
grated Parmesan (2 ounces), plus more for serving

Directions

  1. Heat 1 tablespoon of the oil in a large saucepan or Dutch oven over medium-high heat. Season the beef with ½ teaspoon salt and ¼ teaspoon 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 ¼ teaspoon each salt and pepper and cook, stirring occasionally, until softened, 6 to 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 to 75 minutes.
  4. Add the mushrooms to the saucepan and cook, covered, stirring occasionally, until tender, 10 to 12 minutes more. If the 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 ragù and Parmesan and toss. Serve with additional Parmesan.

 

Kay Chun
January 2011

Nutritional Information

  • Per Serving
  • Calories 605
  • Fat 16 g
  • Sat Fat 5 g
  • Cholesterol 53 mg
  • Sodium 914 mg
  • Protein 46 g
  • Carbohydrate 69 g
  • Sugar 6 g
  • Fiber 8 g
  • Iron 7 mg
  • Calcium 282 mg
What does this mean? See Nutrition 101.