Pappardelle With Beef and Mushroom Ragu

Name: Pappardelle With Beef and Mushroom Ragu
Prep time: 45 min
Cook time: 1 h 40 min
Total time: 2 h 25 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 1 lb beef chuck, cut into 1-inch pieces; kosher salt; black pepper; 1 large onion, chopped; 2 carrots, chopped; 4 garlic cloves, smashed; 1 teaspoon fresh rosemary, chopped; 1 tablespoon tomato paste; 2 cups low sodium chicken broth; 1 (15 ounce) can crushed tomatoes; 1 lb assorted mushroom, sliced (button, cremini, shitake); 12 ounces pappardelle pasta or 12 ounces fettuccine pasta; 1/2 cup parmesan cheese, grated

Submitted by jlw19803

"From Real Simple - January 2011"

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Ready In:: 2hrs 25mins
Ingredients:: 14
Serves:: 4

ingredients

2 tablespoons olive oil
1 lb beef chuck, cut into 1-inch pieces
kosher salt
black pepper
1 large onion, chopped
2 carrots, chopped
4 garlic cloves, smashed
1 teaspoon fresh rosemary, chopped
1 tablespoon tomato paste
2 cups low sodium chicken broth
1 (15 ounce) can crushed tomatoes
1 lb assorted mushroom, sliced (button, cremini, shitake)
12 ounces pappardelle pasta or 12 ounces fettuccine pasta
¹⁄₂ cup parmesan cheese, grated

directions

Heat 1 tbsp of the oil in a large saucepan or Dutch oven over medium-high heat. Season the beef with 1/2 tsp salt and 1/4 tsp 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 1/4 tsp each salt and pepper and cook, stirring occasionally, until softened, 6-8 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, 60-75 minutes.
Add the mushrooms to the saucepan and cook, covered, stirring occasionally until tender, 10-12 minutes more. If sauce is too thin, simmer, uncovered, until thickened to the desired consistency.
Meanwhile, cook the pasta according to the package directions; drain and return it to the pot. Add the beef ragu and Parmesan and toss. Serve with additional Parmesan.