Pappardelle Pepper-Crusted Beef Ragu Recipe from Recipe Developer, Cookbook Author
Today we have a great recipe for all of the pasta-lovers. Gina Ferwerda, Recipe Developer and Cookbook Author shows us how to make her “Pappardelle Pepper-Crusted Beef Ragu.”
Serves 6 to 8
Substitute any pasta for this dish.
2 pounds boneless chuck roast, cubed
1 tablespoon crushed black peppercorn
2 teaspoons salt, divided use
2 tablespoons olive oil
2 tablespoons BLiS Hardwood Smoked Barrel Aged Soy Sauce,
3 tablespoons butter
1 cup chopped onion
3 cloves garlic, minced
¾ cup diced celery
¾ cup diced carrots
½ cup diced bell peppers
1 (6-ounce) can tomato paste
¾ cup red wine
1 (28-ounce) can diced tomatoes
1¼ cups beef stock
2 bay leaves
1½ teaspoons chopped fresh thyme leaves
1 pound pappardelle pasta
Freshly grated Parmesan cheese
Fresh basil leaves
Evenly coat cubed meat with crushed peppercorn and 1 teaspoon of salt.
In a large stockpot or Dutch oven, heat oil over medium-high
heat. Add the seasoned meat and brown all sides, about 3 to 4 minutes per side.
Stir in 1 tablespoon of soy sauce. Using a slotted spoon, remove meat and place
in a bowl.
Add butter to hot oil, then add onion and cook until translucent,
about 4 to 5 minutes. Add garlic, celery, carrots and peppers, and cook for 4
to 5 minutes.
Add meat back to the stock pot or Dutch oven, then stir in
tomato paste. Add wine, tomatoes and beef stock. Stir everything together and
bring to a simmer. Add bay leaves, thyme and remaining salt. Cover and reduce
heat to medium-low for 2 to 3 hours, or until meat is fork-tender.
Cook pasta al dente, according to package instructions.
Drain and set aside.
Remove bay leaves and stir in remaining soy sauce, then fold pasta into meat sauce. Top each serving with Parmesan cheese, a dollop of ricotta and fresh basil leaves. Serve warm.
Substitute 1 tablespoon soy sauce, 1 tablespoon bourbon and ⅛ teaspoon liquid smoke for the BLiS Hardwood Smoked Barrel Aged Soy Sauce.
For more recipes and information from Gina visit, nomnews.com