Pappardelle With Beef And Mushroom Ragu

• 2 tablespoons olive oil
• 1 lb beef chuck, cut into 1-inch pieces
• kosher salt
• black pepper
• 1 large onion, chopped
• 2 carrots, chopped
• 4 garlic cloves, smashed
• 1 teaspoon fresh rosemary, chopped
• 1 tablespoon tomato paste
• 2 cups low sodium chicken broth
• 1 (15 ounce) can crushed tomatoes
• 1 lb assorted mushroom, sliced (button, cremini, shitake)
• 12 ounces pappardelle pasta or 12 ounces fettuccine pasta
• 1/2 cup parmesan cheese, grated

1. Heat 1 tbsp of the oil in a large saucepan or Dutch oven over medium-high heat. Season the beef with 1/2 tsp salt and 1/4 tsp pepper and cook, turning occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a plate.
2. Heat the remaining tablespoon of oil in the saucepan over medium-high heat. Add the onion, carrots, garlic, rosemary, and 1/4 tsp each salt and pepper and cook, stirring occasionally, until softened, 6-8 minutes. Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute more.
3. Return the beef to the saucepan and add the chicken broth and tomatoes. Simmer, covered, stirring occasionally until the beef is fork-tender, 60-75 minutes.
4. Add the mushrooms to the saucepan and cook, covered, stirring occasionally until tender, 10-12 minutes more. If sauce is too thin, simmer, uncovered, until thickened to the desired consistency.
5. Meanwhile, cook the pasta according to the package directions; drain and return it to the pot. Add the beef ragu and Parmesan and toss. Serve with additional Parmesan.

olive oil, beef chuck, kosher salt, black pepper, onion, carrots, garlic, fresh rosemary, tomato paste, chicken broth, tomatoes, mushroom, pasta, parmesan cheese

Taken from www.food.com/recipe/pappardelle-with-beef-and-mushroom-ragu-511519 (may not work)