Parties, parties, parties!
Only one night for a normal dinner this week...
I'm planning on Real Simple Mag's Pappardelle with Beef and Mushroom Ragu. Merry Christmas!
2tbsp olive oil
1lb beef chuck, cut into 1inch pieces
kosher salt and black pepper
1 lg onion
2 carrots, chopped
4 garlic cloves, smashed
1 tsp chopped fresh rosemary
1 tbsp tomato paste
2 cups chicken broth
1 15 oz can crushed tomatoes
1 lb assorted mushrooms, sliced
12 oz pappardelle or fettucine
1/2 c grated parmesan, plus more for serving
Heat 1 tbsp oil in a large saucepan over medium hi heat. Season beef with salt and pepper and cook, turning occasionally, until browned on all sides, 3-5 minutes. Transfer to a plate
Heat remaining tbsp oil in saucepan over med hi heat. Add onion, carrot, garlic, rosemary and 1/4 tsp each salt and pepper and cook, stirring occasionally, until softened, 6-8 mins. Add tomato paste and cook, stirring, until slightly darkened, about 1 min more.
Return beef to pan and add broth and tomatoes. Simmer, covered, stirring occ. until beef is fork tender, 60-75 mins.
Add mushrooms to pan and cook, covered stirring occ., until tender, about 10-12 mins more. If sauce is too thin, simmer uncovered until thickened.
Meanwhile, cook pasta accding to directions; drain and return to pot. Add beef ragu and parmesan and toss. Serve with additional parmesan, crusty bread, and salad.