Pappardelle with Braised Beef Ragu
Source: adapted from jennysteffens.blogspot.com
1 1/2 pound beef chuck roast
1 1/2 tsp sea salt
1 28 oz can crushed tomatoes
3 cloves garlic, minced
1 small onion, chopped
1 cup red wine
1 tsp sugar
1 pound homemade Pappardelle (pasta recipe here)
parmesan cheese for serving
Place the chuck roast in a dutch oven rub all over with the 1 tsp salt.
Pour the tomatoes, garlic, onion, red wine, and sugar over the beef.
Bake in a 250 oven for 5-6 hours. The beef is done when it pulls apart easily and is fork tender.
Remove from the oven and let cool slightly. Remove the roast from the pot and discard any large chunks of fat. Shred the beef back into the tomato and wine sauce.
Place the pot on the stove and simmer the until thickened as desired. Keep covered and on low until you are ready to serve, adding water if needed.
Cook the fresh pasta in a large pot of salted, boiling water for just 1-2 minutes... the pasta will float when it is ready. Remove it from the water with tongs and place it immediately into the beef ragu. Toss to coat and serve with fresh parmesan.