s JAMIE OLIVER'S PAPPARDELLE WITH BEEF RAGU ****
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s JAMIE OLIVER'S PAPPARDELLE WITH BEEF RAGU ****
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Ingredients
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Instructions *** 1-21-18 very good, a bit of work but worth it, you may have to search a little for the pappardelle, but it makes it more interesting, i thought!! *** AMANDA HESSER YIELD6 servings TIME1 hour 45 minutes Save To Recipe Box Print this recipeEmailShare on PinterestShare on FacebookShare on Twitter Craig Lee for The New York Times This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest. Mr. Oliver prepares his in a pressure cooker, but if you don't have one, it can be cooked in a covered Dutch oven on the stove over low heat, or in a 275 degree oven, for about 3 hours. Stir occasionally. Featured in: 'spag Bol,' For Italians Real And Imagined. LEARN: How to Make Pasta Italian, Beef, Pasta Mark as Cooked 570 ratings INGREDIENTS 1 ¾ 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 ½ cup freshly grated Parmigiano-Reggiano Email Grocery List PREPARATION 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 sauté 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, or on the stove over low heat, 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 ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese. Have you cooked this? Mark as Cooked COOKING NOTES Add photo 500 Share your notes with other cooks or leave a private note. Who can see this note? Everyone Only You Cancel Add Note All54 Most Helpful17 Private Notes0 david shepherd 1 year ago The prep sounds good--except for the rather bare pasta topped with the ragu. Both need to be incorporated, no question. Add slightly undercooked pasta (still chalky interior) to the ragu, turn up the heat, and add a quarter-cup of the cooking water at a time while constantly tossing the pasta and sauce, until the water is absorbed and the pasta al dente. I also question pappardelle as the pasta choice; I'd go with a different, chunkier, ribbed cut to help the sauce cling. Reply 43This is helpful twwren 1 year ago One of the basic rules of cooking is always double the garlic. Always. 28This is helpful Becky 1 year ago Made this tonight and will be making it again -- delicious! We used San Marzano whole peeled tomatoes, and added about 1/2 cup of baby bellas for an earthy note that really complemented the beef. It was tough to leave leftovers for tomorrow :) Reply 26This is helpful Cathy Walsh 1 year ago It's worth the effort and time. This turned out perfectly. Wasn't sure what the big deal was about a bit of orange zest at the end, but it made it something fabulous. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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