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beef chuck salt evoo garlic bay leaf carrot onion tomato paste beef stock beets olive oil cooking spray Pasta fresh parsley
Viewed: 70 - Published at: 9 years agoIngredients
- 2 pounds beef chuck, 1 1/2- to 2-inch cubes
- 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
Method
- 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.
