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.”

Recipe:

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,
divided use

Ragu:

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

Garnish:

Freshly grated Parmesan cheese

Ricotta

Fresh basil leaves

Evenly coat cubed meat with crushed peppercorn and 1 teaspoon of salt.

Instructions:

Prepare Beef:

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.

Make ragu:

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. 

Prepare Pasta: 

Cook pasta al dente, according to package instructions.
Drain and set aside. 

Assemble:

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.

Note:

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