It’s been a little chilly on the east coast. And as the chill comes in, the sweatpants come out. It’s not a pretty picture, lol and I just want carbs, carbs and more carbs! And the best carb, welcome cooler weather dish to make, is a hearty beef ragu, that simmers on the stove for a couple hours and is tossed with pappadelle. It’s comforting-soothing-the-soul type of dinner fare, it’s just satisfying. This is great to make on a lazy Saturday or Sunday, where you have a little more time. Use good Parmesan cheese to top your pappadelle with and you will be in love with this dish. This beef ragu recipe makes 8 servings. So you can enjoy half today, and freeze the rest for another day. Serves 4. Enjoy!
- 1 1/2 pounds beef chuck short ribs, on the lean side
- 1 tablespoon olive oil
- 1-2 porcini mushroom bouillon cubes
- 4 cups water
- 2 pounds fresh garden tomatoes
- 2 large garlic cloves, roughly chopped
- 1 tablespoon unsalted butter
- 2-3 tablespoons heavy cream *optional
- a pinch of Vegeta or any all purpose seasoning that you like
- a few basil leaves, minced
- fresh ground black pepper
- sea salt
- 8 oz. egg pappadelle, cooked al dente
Lightly salt your beef ribs. In a Dutch oven heat up the olive oil on low to medium heat, once sizzling add in the beef ribs meat side down. Let your meat get a nice brown crust and turn over to brown the other sides. Keep an eye on your meat as it can burn easily. Brown the side with the meat closest to the bone last. Once your beef is browned, add in four cups of water and bring to a boil. Add in a porcini mushroom cube and taste to see if you need to add another. Lower the heat, cover and simmer for one hour. In the mean time, bring a pot of water to a boil and blanch the tomatoes. Gently drain them and let them cool. Once cool enough to handle, peel your tomatoes and roughly chop them. To your tomatoes, add your garlic and with a hand immersion blender, blend until smooth. In a small Dutch oven, melt your tablespoon of butter. Once your butter is sizzling, add in the tomato puree. Let it simmer for 30 minutes on its’ own. When your hour is up simmering the beef broth, carefully remove the beef and add to the tomato sauce along with 1 cup of the porcini beef broth. The remaining beef broth can be frozen for future use or served before the pasta with freshly made garlic croutons. Bring your tomato and beef to a boil. Once you have a boil going, lower the heat and simmer for 1 hour, stirring occasionally. Once the hour is up, remove the beef and the bones, by this time, the meat is so tender that its’ fallen off its’ bone. Let the tomato sauce continue simmering. With a knife, carefully remove the chewy tissue that is closest to the bone. It’s a little tough and you don’t want that up against a perfectly tender pappadelle noodle. Cut the meat up and naturally with a fork, you will be able to break up the meat almost shredding it. Once broken up, put it back into the pot, until it is simmering again. Once simmering again, add in the heavy cream, Vegeta, basil and the fresh ground pepper and stir. Gently toss in the pappadelle so they are all coated with the beef ragu. Put on those comfy sweat pants, sit in a comfy chair and enjoy.