Pappardelle with Beef Ragu

Pappardelle with Beef Ragu Ingredients

2 cup Braised brisket shredded	1 can Tomato diced, with juice
1 cup Sauce from brisket	1/4 cup Basil minced
2 ounce Pancetta or bacon, diced	Salt
2 large Leek white and pale green parts, halved, washed, and thinly sliced	3/4 pound Pappardelle or other wide egg noodles
1 small Fennel bulb trimmed and chopped	1/2 cup Parmesan freshly grated
2 clove Garlic minced

Instructions for Pappardelle with Beef Ragu

In a large frying pan over medium heat, cook the pancetta, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small plate. Add the leeks and fennel to the drippings in the pan and saut until softened, about 5 minutes.
Add the garlic and saut until softened, about 1 minute.

Add the brisket, sauce, and tomatoes and their juice to the pan. Raise the heat to high and bring to a gentle boil. Reduce the heat to medium and simmer, stirring occasionally, until the flavors are blended and the sauce is slightly reduced, about 10 minutes. Stir in the basil and cook for 1 minutes longer. Stir in the reserved pancetta.

While the ragu is simmering, bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta and cook, stirring occasionally to prevent sticking, until the pasta is al dente, according to the package directions. Drain the pasta, add it to the sauce, and toss to coat.

Presentation: Divide among shallow bowls and serve. Pass the cheese at the table.



Main Ingredient: BeefCuisine: Italian

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