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Braised Beef Pappardelle Recipe

Name: Mama Stortini's Restaurant & Bars Braised Beef Pappardelle Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 lb beef chuck, cut into 1.5–2 inch cubes; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 0.5 cup all-purpose flour (for dusting); 3 tbS olive oil; 1 tbS unsalted butter; 1 cup yellow onion, finely diced; 1 cup carrot, peeled and diced; 0.5 cup celery stalks, diced; 4 cloves garlic, minced; 2 tbS tomato paste; 1 tsp dried thyme; 1 tsp dried oregano; 2 to taste bay leaves; 1.5 cups dry red wine (Cabernet or Sangiovese); 14 oz canned crushed tomatoes; 2 cups beef stock (low-sodium preferable); 1 tsp brown sugar or honey; 1 tsp red wine vinegar; 12 oz dried pappardelle (wide ribbon pasta); 1 tbS salt (for pasta water); 3 oz ricotta cheese (whole-milk preferred); 0.25 cup freshly grated Parmesan (optional); 1 tbS extra-virgin olive oil; 0.5 cup flat-leaf parsley, finely chopped; 1 tbS lemon zest (from 1 medium lemon); 1 clove garlic, very finely minced; 0.25 tsp fine sea salt; 1 tsp extra-virgin olive oil

Inspired by Mama Stortini's Restaurant & Bar

Time3h

Serves4

wide ribbons of pasta tossed with slow braised beef in a rich tomato and red wine jus - finished with ricotta cheese and fresh gremolata

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Ingredients

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Braised Beef

2 lb beef chuck, cut into 1.5–2 inch cubes

2 tsp kosher salt

1 tsp freshly ground black pepper

1/2 cup all-purpose flour (for dusting)

3 tbS olive oil

1 tbS Unsalted butter

1 cup yellow onion, finely diced

1 cup carrot, peeled and diced

1/2 cup celery stalks, diced

4 cloves Garlic, minced

2 tbS tomato paste

1 tsp dried thyme

1 tsp Dried oregano

2 to taste bay leaves

1 1/2 cups dry red wine (Cabernet or Sangiovese)

14 oz canned crushed tomatoes

2 cups beef stock (low-sodium preferable)

1 tsp brown sugar or honey

1 tsp red wine vinegar

Pasta & Finish

12 oz dried pappardelle (wide ribbon pasta)

1 tbS salt (for pasta water)

3 oz ricotta cheese (whole-milk preferred)

1/4 cup freshly grated Parmesan (optional)

1 tbS extra-virgin olive oil

Gremolata

1/2 cup flat-leaf parsley, finely chopped

1 tbS lemon zest (from 1 medium lemon)

1 clove garlic, very finely minced

1/4 tsp fine sea salt

1 tsp extra-virgin olive oil

Method

Braised Beef

Season and Dust

Pat the beef dry with paper towels. Combine kosher salt and black pepper and season the beef evenly. Place flour in a shallow bowl and lightly dredge the beef cubes, shaking off excess.

Sear the Beef

Heat a large Dutch oven or heavy-bottomed ovenproof pot over medium-high heat. Add olive oil and butter. When the fat is shimmering, in batches (do not crowd), add beef cubes and sear until a deep brown crust forms on all sides, about 3–4 minutes per batch. Transfer seared beef to a plate and set aside.

Sweat the Mirepoix

Reduce heat to medium. Add diced onion, carrot, and celery to the pot with a pinch of salt. Cook, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build the Sauce

Stir in tomato paste and cook 1–2 minutes to caramelize and remove raw taste. Add dried thyme, dried oregano and bay leaves; stir to coat. Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Simmer briskly for 4–5 minutes to reduce slightly.

Add Tomatoes and Stock

Return the seared beef and any accumulated juices to the pot. Add crushed tomatoes, beef stock and brown sugar (or honey). Bring to a gentle simmer, then lower heat so the liquid is barely simmering. Partially cover with a lid or tightly with foil and simmer on the stovetop for 2 to 2.5 hours, or transfer to a 325°F (160°C) oven for 2 hours, stirring once halfway through. The beef should be fork-tender and sauce thickened.

Finish the Jus

When the beef is tender, remove from heat. Transfer beef pieces to a cutting board and shred with two forks or chop into bite-sized pieces. Skim excess fat from the sauce if desired. Stir in red wine vinegar and adjust seasoning with salt and pepper to taste. If the sauce is too thin, simmer uncovered over medium heat for 8–12 minutes to reduce to a saucy, spoonable consistency.

Pasta & Finish

Cook the Pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add pappardelle and cook according to package directions until just shy of al dente (usually 8–10 minutes for dried pappardelle). Reserve 1 cup of pasta cooking water, then drain the pasta.

Combine Pasta and Beef

Return the braise to low heat. Add shredded/chopped braised beef to the sauce and stir to combine. Add drained pappardelle to the pot (or transfer sauce into the pasta pot). Toss gently to coat, adding reserved pasta water a few tablespoons at a time as needed to create a silky sauce that clings to the ribbons (about 1/4–1/2 cup total). Stir in 1 tablespoon extra-virgin olive oil for shine.

Plate and Finish

Divide pappardelle and beef among serving bowls or plates. Dot each portion with small spoonfuls of ricotta (about 1/2–1 tsp per serving) and sprinkle with grated Parmesan if using. Spoon extra sauce over the top.

Gremolata

Make the Gremolata

Combine chopped parsley, lemon zest, minced garlic, sea salt and 1 teaspoon olive oil in a small bowl. Mix until evenly distributed. Taste and adjust lemon zest or salt if needed.

Finish the Dish

Sprinkle a generous pinch of gremolata over each plated serving to add freshness and brightness just before serving.