A comforting bowl of braised beef pappardelle awaits with this delicious recipe. Featuring tender beef chuck, it is seared and then braised in a rich tomato sauce infused with warm spices, soy sauce, and a touch of pomegranate molasses. The resulting ragù is savory, slightly tangy, and packed with umami flavors, offering a blend of familiarity and freshness. Tossed with silky pappardelle and topped with Parmesan, this dish ensures a perfect pasta night experience.
For this recipe, you will need:
– 1 kg beef chuck roast, sliced into 2-inch pieces
– 2½ tsp salt
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 1 tbsp apple cider vinegar (or white vinegar)
– 1 tbsp tomato paste
– 1 tbsp red pepper paste (or tomato paste)
– ½ tsp ground coriander
– ½ tsp ground cumin
– ¼ tsp ground cinnamon
– ¼ tsp ground cardamom
– 4 large garlic cloves
– 680 ml passata
– 1 tbsp pomegranate molasses
– 1 tbsp soy sauce
– 4 bay leaves
– 2 cups beef broth (or water)
– 500 g pappardelle
– Freshly grated Parmesan cheese and chopped parsley for garnish
To prepare:
– Preheat oven to 350°F.
– Season beef chuck with salt.
– Sear beef in batches until browned, then set aside.
– Cook onion with vinegar and salt until softened.
– Add tomato paste, spices, garlic, passata, pomegranate molasses, soy sauce, bay leaves, and broth.
– Braise beef in the oven until tender.
– Cook pappardelle as per package instructions.
– Shred beef, mix with sauce, add pappardelle, and combine.
– Serve in bowls, topped with Parmesan and parsley.
This recipe serves 6 to 8 and is a collaboration with CBC Creator Network.