Shredded Beef Pappardelle In Creamy Tomato Marinara Recipes

SHREDDED BEEF RAGU WITH PAPPARDELLE

Steps:

• Preheat oven to 350
• Season meat with salt and pepper on all sides. Heat up oil in a large dutch oven on medium-high heat. Add garlic to the dutch oven and cook until browned. Add meat and brown on all sides.
• Add tomatoes, beef broth, carrot, bay leaves, thyme, and sugar. Stir until combined
• Cook for 2-3 hours or until meat is very tender. Shred meat with two forks until it has the proper consistency desired. Adjust seasoning with salt and pepper to taste.
• Cook pappardelle according to package instructions and combine with beef ragu. Enjoy!

PAPPARDELLE WITH SLOW-COOKER BEEF RAGù

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.

SHREDDED BEEF PAPPARDELLE IN CREAMY TOMATO MARINARA

Steps:

• Preheat oven to 325 degrees or get slow cooker out and set it to high.
• Season Roast with Italian seasoning, onion powder & cracked black pepper set aside.
• Chop 1/4 of the onion in a dice, chop 4 cloves of garlic set aside.
• Brown Roast on both sides in olive oil over Medium high until it has a nice crust then take it out and set aside.
• Place diced onion in pan and sautee for a couple minutes until almost translucent, then add the garlic sautee for another minute .
• Deglaze the pan with the Beef Broth getting all the yummy bits off the bottom.
• Add the tomato sauce and tomato paste and let it simmer for a couple minutes.
• Place roast in Dutch Oven or Slow Cooker and cover with Broth mixture and cook for 2.5 hours until it is fork tender.
• (This part can be done the day before).
• While Roast is Braising prep for Sauce.
• Slice remainder of Onion very thinly and it should be in quarters so there aren't long strips of onion.
• (if you don't care for a lot of onion texture dice very small).
• Peel and dice Carrots about the size of. large Peas.
• Chop 2 Cloves garlic.
• Saute Carrots on medium high in 2 tlbsp olive oil for about 8 minutes until they start to soften.
• Add onions continue sauteeing for another 8 minutes.
• Add garlic some salt and pepper and 1 Tlbs sugar keep sauteeing on medium low for about 20 minutes or so until they are almost caramelized then set aside.
• When Roast is done take it out of Broth and set aside to cool so it will be easier to handle when you shred it.
• At this point if it's same day skim as much fat off the top of the broth as you can then take 3 cups broth and put it in a Pot large enough to put all the marinara, Shredded beef and remainder of ingredients (put remainder in freezer/Fridge for later use in soups or stews) and let it simmer until it reduces almost by 1/2 this will help create a great intense flavor.
• (If you are cooking the day before put braising liquid in fridge overnite to let the fat seperate and remove fat that way.).
• Once braising liquid has reduced by half add marinara, vegetables and the canned tomatos to it, letting the flavors combine stirring frequently over medium heat for about 30 minutes.
• Put water on to boil pasta.
• Shred or pull apart Beef with your fingers getting rid of all the fat.
• Add cream to Marinara then add the beef and stir to combine letting it simmer for a few minutes while the pasta cooks.
• Once pasta is done so are you Serve and enjoy!

LASAGNA FLORENTINE WITH SUN-DRIED TOMATO MARINARA

Steps:

• For the marinara sauce, heat the olive in oil in a large sauce pan; saute the onion, celery, carrot and garlic in hot oil for 15 minutes over medium heat, stirring occasionally.
• Stir in the dried tomatoes, canned tomatoes, wine, fennel seeds and dried basil; reduce heat to simmer and cook uncovered until slightly reduced; approximately 20 to 30 minutes.
• Process in batches in blender until mixture is chopped but not smooth, keep warm while assembling the other ingredients.
• For the lasagna, place the cottage cheese, egg, nutmeg, parsley flakes and salt/pepper to taste in small mixer bowl, mix until curds begin to break down and mixture is combined well; stir in 1/4 cup of the grated Asiago cheese.
• To assemble the lasagna, spray a 13x9 inch pan with non-stick cooking spray, place 1/2 cup sauce in bottom of pan, top with 3 cooked and lightly towel dried lasagna noodles, top with 1/2 of the cottage cheese mixture, 1/3 of the sauce, half the mozzarella cheese, half of the spinach and sprinkle generously with a third portion of the grated Asiago cheese, repeat layer 1 time.
• End with a layer of noodles topped off with remaining sauce and grated cheese.
• Cover with foil and bake in a preheated oven at 375°F for 30 to 45 minutes; let stand 10 minutes before serving.
• This can be assembled ahead and refrigerated until ready to cook; if refrigerated please allow an additional 15 to 20 minutes for the lasagna to cook through.

CREAMY GARLICY SEAFOOD MARINARA

Steps:

• Cook pasta as per packet directions (time to have ready for step 10, it needs to be warm, if it goes cold it will stick together and the sauce won't coat it well).
• Lightly steam vegetables (I normally do in the microwave for a 30 to 60 seconds).
• Add 2 tablespoons of oil and heat over a medium to high heat in a large frypan or wok, cook fish till just done, remove to a plate.
• Add more oil, if required and cook the prawns till just cooked through, remove to a plate.
• Add more oil, if required and cook the scallops till just done, remove to plate.
• Wipe out the frypan and add more oil and heat up over medium to high heat and quickly cook the squid rings to just done and remove to plate.
• Wipe frypan clean and heat 1 teaspoon of oil over low heat and add the garlic, ginger and chillies and cook till fragrant.
• Add the cream and sour cream and lightly simmer for 2 to 3 minutes.
• Add the cooked seafood and lightly steamed vegetables and stir to coat, lightly simmering for 2 to 5 minutes till heated through.
• Add cooked pasta and spring onions, stirring to coat the pasta with the sauce.
• Serve and enjoy.