- Calories 605
- Fat 16g
- Sat fat 5g
- Cholesterol 53mg
- Sodium 914mg
- Protein 46g
- Carbohydrate 69g
- Sugar 6g
- Fiber 8g
- Iron 7mg
- Calcium 282mg
Pappardelle With Beef and Mushroom Ragù
Con Poulos
How to Make It
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Chef's Notes
melbe12
2011-03-12T07:32:18-05:00
My husband and I thought this recipe was bland. Perhaps a few modifications would add to the flavor? I tried adding salt and parmesan - but that didn't do the trick.
klwozniak
2011-02-10T05:04:30-05:00
Just made this, and it turned out really well. I used lamb stock instead of chicken stock, and I only used parmesan to top each serving (instead of adding 1/2 cup directly to the sauce). I used homemade whole wheat papparadelle noodles with the ragu, and that worked for us. In the future, I would saute the mushrooms after the other vegetables (before adding the tomato paste, broth, and tomatoes), since adding at the end didn't really let them meld with the sauce very well. Also, this made about 6 servings for us instead of just four. I'm planning to freeze the remaining sauce, and I look forward to having it again!
bethy8s1
2011-02-05T06:15:48-05:00
The adults in the house thought this was hearty and delicious. Carrots were not mushy, but the mushrooms didn't thrill the kids. I put it over fettuccine (alternate suggested in recipe) because I also couldn't find pappardelle.
gretcheepoo
2011-02-04T12:23:22-05:00
I thought the end result was tasty, but it wasn't one of the easiest recipes I've tried from here. First, I searched high-and-low for pappardelle and couldn't find it. Also, I use the cooking times as a guide when I'm sauteing vegetables and my carrots almost scorched about half way through the listed cooking time. It was tasty, yes, but I don't know if I'd try it again after my experience.
cookiediva
2011-01-26T14:07:27-05:00
well, I made it with a bit of thinly sliced sirloin and some ground turkey. Allthat I had on hand. But I added a cup of red wine to the simmering sauce and some thyme. The carrots are not mushy. We haven't eaten it yet but it smells unbelievable!
joy2dream
2011-01-24T11:15:37-05:00
crozetcook, you should be safe re: carrots as beef stew would simmer just as long. and it really does take quite some time for carrots to soften.
crozetcook
2011-01-24T09:30:24-05:00
This sounds appealing, but I have a question for anyone who's tried this.......don't the chopped carrots turn to mush when cooked for at least an hour after adding the beef? Any suggestions? (like maybe cook them seperately and add them toward the end of cooking time?)
Thanks!!
