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.