Beef And Mushroom Ragu With Pappardelle Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and cook until softened.
• STEP 2.Add the beef and cook until browned on all sides. Stir in the garlic, tomato paste, and herbs, and cook for another minute.
• STEP 3.Pour in the red wine and let it simmer for a few minutes to reduce. Add the beef broth, crushed tomatoes, and mushrooms. Bring to a boil, then reduce heat and let it simmer for 2-3 hours, until the beef is tender.
• STEP 4.While the ragu is simmering, cook the pappardelle pasta according to package instructions. Drain and set aside.
• STEP 5.Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and stir well to combine with the sauce.
• STEP 6.Serve the beef and mushroom ragu over the cooked pappardelle pasta. Garnish with grated Parmesan cheese and fresh parsley, if desired.
• STEP 7.Enjoy this delicious and comforting Beef and Mushroom Ragu with Pappardelle!

Cooking Tips

• For extra flavor, you can add a splash of balsamic vinegar to the ragu sauce.
• If you prefer a thicker sauce, you can simmer the ragu uncovered for the last 30 minutes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the ragu in a saucepan over low heat, stirring occasionally.
• Serve the reheated ragu over freshly cooked pappardelle pasta.