Beef Ragu with Pappardelle



2 tbsp. extra virgin olive oil

5 gloves of garlic minced

2 lbs. Flank steak

28 oz can of whole tomatoes (San Marzano style)

1 1/2 cups beef broth

1 carrot peeled and chopped

2 cups white mushrooms sliced into large chunks

2 fresh bay leaves

3 sprigs of fresh thyme

1 tbsp each salt and pepper, divided

1 lb. of Pappardelle pasta

Fresh thyme for garnish


Preheat oven to 350 degrees

Heat extra virgin olive oil in a large oven safe dutch oven on medium high heat.  Add garlic and sauté for 2-3 minutes. 

Season flank steak with 1/2 tbsp each of salt and pepper.  

Brown steak on both sides in the dutch oven.  This will take 5-7 minutes per side.  

Add tomatoes to the dutch crushing them with your hands first.  Add beef broth, carrot, mushrooms, bay leaves and 2 sprigs of thyme. Season with the rest of the salt and pepper. Stir to combine.

Cover the dutch oven and cook for 2 1/2 -3 hours or until meat is very tender. 

Shred meat with 2 forks. Add more beef stock if needed.

Cook pappardelle according to package directions. Ladle ragu over pasta and garnish with remaining fresh thyme.



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