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Beef and Beet Ragu with Pappardelle
Total:
3 hr 10 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
3 hr 10 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 pounds beef chuck, 1 1/2- to 2-inch cubes
  • Salt and pepper
  • Salt and pepper 
  • 2 to 3 tablespoons EVOO 
  • 4 cloves garlic, crushed 
  • 1 large bay leaf 
  • 1 small carrot, finely chopped 
  • 1 onion, chopped 
  • 2 tablespoons tomato paste 
  • 3 cups beef stock, plus more to reheat 
  • 5 to 6 medium beets 
  • Olive oil cooking spray 
  • 1 pound pappardelle pasta
  • 1/2 cup grated Parmigiano-Reggiano, to pass 
  • Chopped fresh parsley, for garnish 

Directions

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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