Ingredients:
For the Braised Beef:
2–2½ lbs chuck roast or stew beef, cut into large chunks
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
2–3 carrots, peeled and chopped
2 tbsp tomato paste
1 cup red wine (or beef broth)
2 cups beef broth
1 tsp dried thyme
1 tsp Italian seasoning
Salt & pepper to taste
Optional: 1 bay leaf
For the Pasta:
12 oz pappardelle or tagliatelle (wide pasta)
½ cup reserved pasta water (for sauce magic)
Grated parmesan + fresh chopped parsley for finish
Instructions:
1. Sear the Beef:
Season beef chunks with salt and pepper.
Sear in olive oil in a Dutch oven or deep pot until browned on all sides. Remove and set aside.
2. Build the Flavor:
In the same pot, sauté onions, carrots, and garlic until softened.
Stir in tomato paste and cook for 2 minutes.
Deglaze with wine or broth, scraping up the brown bits.
3. Simmer Low & Slow:
Add beef back to the pot. Pour in remaining broth, add herbs.
Cover and simmer on low for 2½–3 hours until beef is fork-tender. (Or braise in the oven at 325°F.)
4. Shred & Thicken:
Shred the beef in the pot and let it simmer uncovered 10–15 more mins to thicken the sauce. Taste and adjust seasoning.
5. Cook the Pasta:
Boil pappardelle until al dente, then toss directly into the sauce.
Add pasta water as needed to help the sauce coat every ribbon.
Top with fresh parsley and a snowy sprinkle of parmesan.
Serve hot with garlic bread or a glass of red wine. It’s rustic, rich, and straight up chef’s kiss perfection.
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