I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Saturday, March 12, 2022

Ragu with Pappardelle

Tender beef, sweet potato, turnip and pappardelle coated in a rich sauce. Don't substitute these tender ribbons for another pasta because these egg noodles will keep their shape when stirred into the ragu, while others may break apart.

1 1/2 lbs boneless beef blade or cross rib roast
salt and pepper to taste
2 tbsps + 1 tbsp olive oil
1/2 cup diced onion
3 tsps minced garlic
1 cup sweet potato, cubed
1 cup turnip, cubed
14 oz can diced tomatoes
1 tbsp tomato paste
1/4 cup balsamic vinegar
1/4 cup water
1 tsp celery seed
1 tsp dry thyme
1 bay leaf
1 or 2 sprigs rosemary
2 tsps dry onion soup mix
250 g (8 oz) pappardelle egg noodles
1 cup reserved pasta water
handful of roughly chopped baby spinach

Heat 2 tbsps olive oil in a large skillet. Salt and pepper the meat to taste then brown on all sides. Remove to a plate. Heat 1 tbsp oil in the skillet and add the onion and garlic and cook 1-2 minutes before adding the sweet potato and turnip for another 5 minutes of cooking. 
Pour the canned tomatoes, tomato paste, balsamic and water in along with the celery seed, thyme, onion soup mix, bay leaf and fresh rosemary. Stir together and place the beef on top, spooning the sauce over the top of the meat. Cover and simmer for 2 hours or until the meat is tender. Remove the bay leaf.

Once tender take the meat out and shred or thinly slice, then return it to the skillet. Keep warm.

Cook the pappardelle noodles 2 minutes less than recommended on the package. Reserve 1 cup pasta water then drain and stir noodles into the sauce along with the chopped spinach. You may add some or all of the reserved pasta water to the sauce depending on your preferred consistency. Cook for 2 minutes longer then adjust salt and pepper only if needed.

Pile high on plates and love how the sauce clings to the pappardelle!
Serves 5

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