Beef Ragu with Pappardelle Pasta
This beefy ragu over silky pappardelle pasta is going to leave your tummies full and your lunch bag for tomorrow empty because there won't be any leftovers!
Ingredients
- 2 Tablespoons olive oil
- 2 medium carrots sliced
- 1 medium onion diced
- 3 cloves garlic minced
- 5 slices of bacon cut into 1 inch pieces
- 2 lbs beef brisket cubed
- 3 Tablespoons tomato paste
- 2 28 oz cans whole peeled tomatoes
- 1 cup dry red wine I used merlot
- 1 cup water
- 2 bay leaves
- 2 teaspoons dried sage
- 1 lb pappardelle pasta
- 1/4 lb Pecorino cheese
Instructions
Stove Top Instructions
- In a large, cast iron pan (or sauce pan), heat the olive oil over medium heat. Once the oil is aromatic, add the carrots and onion. Cook until softened (about 10 minutes). Add the garlic and cook for about 3 minutes.
- Increase the heat to medium high and add the bacon. Fry for about 4 minutes and then add the brisket. Cook until the brisket is browned.
- Add in the tomato paste, tomatoes, wine, water, bay leaves, and sage. Stir to combine. Let mixture reach a low boil, then reduce the heat to low and simmer for about 3 hours (meat should be tender and sauce should be thick). If the sauce seems to thick or the meat isn't tender enough, add about 1/2 cup water and continue cooking until ready.
- When the ragu is almost done cooking, cook the pasta according to package instructions in another pot. Drain the pasta, top it with the ragu and sprinkle the pecorino cheese on top. Bon Appetit!
Slow Cooker Instructions
- Put everything except the pasta and cheese in the slow cooker. Cook on low 6-8 hours or until tender.
- Cook the pasta according to package instructions in another pot. Drain the pasta, top it with the ragu and sprinkle the pecorino cheese on top.