SLOW COOKER BEEF RAGU WITH PAPPARDELLE
We're making this cozy, comforting Beef Ragu with Pappardelle! Steak is braised in the crockpot for hours with garlic, tomatoes, veggies, and herbs, then shredded and piled high on pappardelle with Parm cheese.
Provided by Pinch of Yum
Categories Dinner
Time 8h10m
Number Of Ingredients 11
Steps:
- In a small skillet, heat the oil over medium high heat. Add the garlic and cook, stirring, until golden and lightly browned, about 2 minutes.
- Season the beef with 1 teaspoon salt and pepper to taste. Transfer to a 5- to 6-quart slow cooker. Pour the tomatoes and broth over the beef and add the garlic from step one, carrots, bay leaves, and thyme.
- Cover and cook on high for 6 hours or on low for 8 to 10 hours. Discard the herbs and shred the beef in the pot using 2 forks.
- Cook the pasta according to package directions. Drain, return to the pot, and add the sauce from the slow cooker. Increase the heat to high and cook, stirring, until the pasta and sauce are combined, about 1 minute.
- Divide among 8 bowls and top each with Parmesan, ricotta, and parsley. Serve hot!
Nutrition Facts : Calories 375 calories, Sugar 6.6 g, Sodium 267.4 mg, Fat 6 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 52.1 g, Fiber 4.2 g, Protein 27.7 g, Cholesterol 51 mg
WEEKEND BRAISED BEEF RAGU WITH PAPPARDELLE
A simple weekend braised beef rage that is perfect for a warming Sunday supper. Just set it up and let it slowly simmer all day until the meat is fall-apart tender. It's seriously the most comforting meal!
Provided by Marzia
Categories Beef
Time 3h15m
Number Of Ingredients 14
Steps:
- Season the chuck roast pieces with salt and pepper all over. Heat the oil in a large, dutch oven over medium high heat. Add the beef into the pot and allow it to sear on each side for roughly 5-7 minutes or until browned, remove the beef to a plate. Add another drizzle of oil if the pan needs it. Saute the onions for 4-5 minutes or until translucent, stirring as needed so that they don't burn. Add the garlic and let cook for another 1-2 minutes. Add the tomato paste and allow it to cook, stirring frequently for 1 minute.
- STOVE TOP: Deglaze the pan with beef broth. Scraping with a wooden spoon to loosen anything that might be stuck on. Add the balsamic vinegar, crushed tomatoes, diced tomatoes, parmesan rind, bay leaves, fresh thyme, basil, sugar, and red pepper flakes. Allow the sauce to gain a simmer, stir once. Cover and lower the heat to the lowest setting and let cook for 2 ½ - 5 hours or until the meat easily shreds with two forks. You may need to add a splash of water or broth if too much evaporates or if your beef is taking longer to cook. Mine took about 3 hours to get the meat to just fall apart. I shredded the beef and then let it simmer for another 10-15 minutes in the sauce. Season with salt to taste. Feel free to skim any excess fat off the top and remove the parmesan rind, bay leaves, and basil leaves before serving. Serve over pappardelle with a sprinkle of parsley and freshly grated parmesan.
- SLOW COOKER: Transfer the meat, sauteed onions, garlic, and tomato mixture to a slow cooker. Add all the remaining ingredients to the slow cooker (except those for serving.) Cover and let cook on the low setting for 6-8 hours. Check for doneness around 6 hours, using two forks to shred the meat. You'll know it's done when it falls apart easily. Season with salt to taste. Feel free to skim any excess fat off the top and remove the parmesan rind, bay leaves, and basil leaves before serving. Serve over pappardelle with a sprinkle of parsley and freshly grated parmesan.
JAMIE OLIVER'S PAPPARDELLE WITH BEEF RAGU
This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest. Mr. Oliver prepares his in a pressure cooker, but if you don't have one, it can be cooked in a covered Dutch oven on the stove over low heat, or in a 275 degree oven, for about 3 hours. Stir occasionally.
Provided by Amanda Hesser
Categories dinner, pastas, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
- Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 1/2 hours.
- Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
- Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
- To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 17 grams, Carbohydrate 67 grams, Fat 35 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 917 milligrams, Sugar 7 grams, TransFat 2 grams
PAPPARDELLE WITH SLOW-COOKER BEEF RAGù
Provided by Food Network Kitchen
Time 7h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.
Nutrition Facts : Calories 540, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 144 milligrams, Sodium 849 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 40 grams, Sugar 5 grams
BEEF AND BEET RAGU WITH PAPPARDELLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring the meat to room temperature, then pat dry and sprinkle with salt and pepper. Heat the EVOO in a Dutch oven over medium-high heat. Brown the meat in batches until well caramelized and brown, then remove to a plate and reserve.
- To the pan, add the garlic, bay leaf, carrots and onions. Reduce the heat and cook, partially covered, 5 minutes. Stir in the tomato paste, 1 minute, then add the stock and set the beef back into the juices. Cover and reduce the heat to low, cooking until very tender, stirring occasionally and adding a little water if pan gets a little dry, 2 to 2 hours 30 minutes.
- Preheat the oven to 425 degrees F.
- Trim up the beets so they sit upright, but keep the skins on, and spray with olive oil. Season the beets with salt and pepper, wrap in aluminum foil and roast until tender 40 to 45 minutes. Cool the beets and peel with paper towels, then dice.
- Break up the meat with forks into pieces, then add the beets to the sauce and combine. Cool and store for a make-ahead meal. Reheat over medium heat and add a little stock if necessary to loosen.
- Cook the pappardelle in salted boiling water to al dente, drain and reserve 1 cup of the pasta water. Toss the pasta with the starchy cooking water and half of the ragu. Top shallow bowls of pasta with more ragu. Pass the cheese at the table and garnish with parsley.
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