Pâtes Au Bœuf Recipe
Homemade Pappardelle Pasta with Beef Ragout and Mushrooms
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Ingredients
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Fresh Pappardelle Pasta
Beef Ragout
Mushrooms & Finishing
Pasta Cooking & Service
Method
Fresh Pappardelle Pasta
- 1
Make the dough
On a clean work surface mound the all-purpose and semolina flour and make a large well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gently beat the eggs and gradually incorporate flour from the inner walls until a shaggy dough forms. If the dough is dry, add up to 2 tablespoons water, 1 tablespoon at a time.
- 2
Knead
Bring the dough together and knead vigorously for 8–10 minutes until smooth, elastic and slightly tacky. If too sticky, dust lightly with flour. Form into a ball, wrap tightly in plastic wrap and let rest at room temperature for 30 minutes to relax the gluten.
- 3
Roll and cut
Divide the dough into 4 pieces. Working with one piece at a time, flatten and pass through a pasta roller from the widest setting, folding once, until smooth. Gradually thin to about setting 4 or 5 (or roll with a rolling pin to approx. 1–2 mm thickness). Lightly flour and fold sheet into thirds, then cut into 1-inch wide ribbons for pappardelle (or wider 1.5–2-inch ribbons for traditional pappardelle). Unfold and dust with semolina to prevent sticking; hang or lay flat on a floured tray while you prepare the ragout.
Beef Ragout
- 4
Season and sear the beef
Pat beef cubes dry, season with 1 1/2 tsp kosher salt and 1 tsp pepper. Lightly toss with 2 tablespoons flour to coat. Heat vegetable oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering. In batches (do not overcrowd), sear beef cubes until deeply browned on all sides, about 3–4 minutes per batch. Transfer seared beef to a plate and set aside.
- 5
Sweat the soffritto
Reduce heat to medium, add butter to the pot. Add diced onion, carrot and celery; season lightly with a pinch of salt. Cook, stirring occasionally, until softened and beginning to color, about 8–10 minutes. Stir in minced garlic and cook 30 seconds until fragrant. Add tomato paste and cook, stirring, 2 minutes to caramelize and deepen flavor.
- 6
Deglaze and braise
Pour in the red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 3–4 minutes. Return the seared beef and any accumulated juices to the pot. Add beef stock, crushed tomatoes, thyme sprigs and bay leaf. Bring to a gentle simmer, then reduce heat to low. Partially cover and simmer very gently until beef is tender and sauce is thick, about 1.5–2 hours, stirring occasionally. If the sauce reduces too much, add up to 1/2 cup more stock or water.
- 7
Mushrooms & Finishing
- 8
Cook mushrooms
In a skillet over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter until foaming. Add quartered mushrooms in a single layer (work in batches if needed) and do not move for 2–3 minutes to allow browning. Stir and continue to cook until deeply golden and any liquid has evaporated, about 6–8 minutes total. Season lightly with salt and pepper. Stir in chopped parsley and lemon zest (optional).
- 9
Combine mushrooms with ragout
Stir the browned mushrooms into the ragout and keep warm. If ragout seems too thick, stir in a few tablespoons of reserved pasta water at service time to loosen.
Pasta Cooking & Service
- 10
Cook fresh pappardelle
Bring a very large pot of water to a rolling boil and add 2 tablespoons salt. Add fresh pappardelle and cook, stirring gently, until al dente — about 2–4 minutes depending on thickness. Reserve 1/2 cup of pasta cooking water before draining.
- 11
Finish on stovetop
Add drained pasta to the pot with the warm ragout (or transfer ragout to the pasta pot). Toss gently over low heat for 1–2 minutes to marry the pasta and sauce, adding reserved pasta water 1–2 tablespoons at a time if needed to achieve a silky coating. Stir in 1 tablespoon butter and half of the grated Parmigiano-Reggiano to enrich the sauce.
- 12
