Braised Beef Ragù with Pappardelle and Zucchini Noodles

Braised Beef Ragù with Pappardelle and Zucchini Noodles

Prep Time: 45 minutes

Cook Time: 3 - 3 ½ hours

Servings: 8 - 10

Ingredients:

• 2 ½ - 3 lbs beef chuck roast
• 2 tbsp olive oil
• 1 yellow onion, finely diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups red wine
• 1 28 oz can crushed tomatoes
• 1 ½ cup beef stock
• 2 sprigs rosemary
• 5 sprigs thyme
• 2 sprigs sage
• 1 bay leaf
• 1 tbsp fish sauce
• Kosher salt and black pepper, to taste
• Parmesan cheese
• 1 lb pappardelle or pasta of choice
• 2-3 large zucchini
• Ricotta cheese
• Good quality olive oil

Directions:

1. Cut the chuck roast into large chunks and season generously with kosher salt.
2. Heat a large pot over medium-high heat and add 2 tbsp olive oil. Once hot, sear the chuck roast on 3-4 sides until a nice crust forms, then remove onto a plate. You may need to do this in two batches depending on the size of your pot.
3. Reduce the heat to medium low and add the yellow onion, carrots, celery stalks, and garlic cloves. Cook until the onions are soft and translucent. Season lightly with salt and pepper.
4. Add the tomato paste and cook for an additional 1 - 2 minutes until darkened in color.
5. Deglaze with the red wine and reduce until half of the liquid has evaporated. Tie the rosemary, thyme, and sage together with some string and add to the dutch oven along with the crushed tomatoes, beef stock, and bay leaf. Stir.
6. Nestle the beef chunks into the liquid, bring to a boil, then reduce to low and cover. Cook for 2 ½ - 3 hours, turning the meat occasionally, until the meat is tender and pulls apart.
7. Remove the meat onto a plate or cutting board and shred with a fork. Remove the bay leaf and bouquet of herbs, then stir in the fish sauce.
8. Add the shredded meat back into the sauce. Turn off the heat and cover until ready to use.
9. Thinly slice or mandolin the zucchini lengthwise, creating long “noodles.” Place in a colander and season lightly with kosher salt, and toss to disperse the salt. Let sit for 15 - 20 minutes, then pat them dry with a towel.
10. Bring a large pot of water to a boil and salt it heavily. Cook the pasta according to package directions, saving a cup of the pasta water.
11. In a large skillet, heat a tbsp of olive oil over medium heat. Add the zucchini slices and cook for a few minutes, then add the pasta.
12. Add a few ladles of the braised beef ragu sauce and a generous grating of parmesan. Toss to combine
13. Serve in a bowl with a scoop of ricotta, good quality olive oil, chopped parsley, and black pepper.