Pappardelle With Beef and Mushroom Ragù

pappardellewithbeef-mushroom-ragu
Photo by Con Poulos
Pappardelle With Beef and Mushroom Ragù 3.2 153 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 605 calories
    • 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

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.

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.

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.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 1 pound beef chuck, cut into 1-inch pieces
  3. Check kosher salt and black pepper
  4. Check 1 large onion, chopped
  5. Check 2 carrots, chopped
  6. Check 4 garlic cloves, smashed
  7. Check 1 teaspoon chopped fresh rosemary
  8. Check 1 tablespoon tomato paste
  9. Check 2 cups low-sodium chicken broth
  10. Check 1 15-ounce can crushed tomatoes
  11. Check 1 pound assorted mushrooms (such as button, cremini, and shiitake), sliced
  12. Check 12 ounces pappardelle or fettuccine
  13. Check ½ 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.

 

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