Jamie Oliver's Pappardelle With Beef Ragu
- 1 3/4 pounds boneless beef chuck roast, in 2-inch cubes
- Salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 sprigs rosemary, plus 1 tablespoon finely chopped leaves for garnish
- 2 sprigs sage
- 1 small red onion, peeled and cut in chunks
- 4 cloves garlic, finely chopped
- 1 carrot, peeled and thickly sliced
- 1 celery stalk, thickly sliced
- 2 cups Chianti
- 1 28-ounce can peeled whole cherry or plum tomatoes
- 1 pound pappardelle
- 3 tablespoons butter
- 1 tablespoon finely grated orange zest
- 1/2 cup freshly grated Parmigiano-Reggiano
- Season beef with salt and pepper to taste.
- Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil.
- When oil is hot, add beef.
- Stir until beef is well browned on all sides, about 5 minutes.
- Add rosemary and sage sprigs, onion, garlic, carrot and celery.
- Reduce heat to medium-low and saute until vegetables are softened, about 5 minutes.
- Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes.
- Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water.
- Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer.
- Reduce heat to low, and simmer for 45 minutes.
- If using Dutch oven, simmer, covered, in a 275-degree oven for 3 to 3 1/2 hours.
- Place a large pot of lightly salted water over high heat to bring to a boil.
- Remove pressure cooker from heat, or Dutch oven from oven.
- After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid.
- Using two forks, finely shred meat and vegetables.
- Discard herb stems.
- Loosely cover pan and return it to low heat to keep warm.
- Add pappardelle to boiling water.
- As it cooks, scoop out 1/2 cup water and reserve.
- Cook pasta to taste, then drain well.
- Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted.
- Add a little reserved cooking water to loosen.
- To serve, lift pasta into each of six shallow bowls.
- Spoon beef ragu over top.
- Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.
boneless beef chuck roast, salt, extra virgin olive oil, rosemary, sage, red onion, garlic, carrot, celery stalk, chianti, cherry, butter, orange zest
Taken from cooking.nytimes.com/recipes/12112 (may not work)