Time: 7 hours 25 minutes
Complexity: easily
Servings: 4

Wide Italian pappardelle pasta is paired with a slow-cooked beef ragu. The beef is placed in a pot with tomatoes, red wine, tomato paste, and spices and cooked at low heat for 7 hours, allowing the flavors to meld perfectly, leaving the meat tender and literally falling apart, and the sauce to develop a deliciously complex flavor. This pasta uses the shoulder and neck, a fibrous cut of beef that is ideal for slow-cooking. Serve the pasta sprinkled with fresh parsley and grated Parmesan cheese, and enjoy its rich, full-bodied flavor.

Ingredients:

• 0.5 kg of beef shoulder blade
• 340 g fresh pappardelle pasta
• 1 can (425 g) of canned crushed tomatoes
• 1/4 cup dry red wine
• 1 tbsp tomato paste
• 3 cloves garlic, chopped
• 1 sprig of rosemary
• 1 parmesan rind, 7 cm long.
• 3 tbsp. l. chopped parsley
• 2 tbsp. l. olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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pappardelle pasta, beef, red wine, pureed tomatoes, rosemary

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Preparation:

Step 1
• In a 6-quart slow cooker, combine the tomatoes, wine, tomato paste, garlic, and 1/2 teaspoon salt. Add the rosemary and Parmesan rind. Season the beef with salt and black pepper and add to the slow cooker. Cover and simmer over low heat until very tender, about 7 hours. Shred the beef in the slow cooker with two forks, discarding any large pieces of fat. Remove the rosemary sprig and Parmesan rind.
Step 2
• Fill a large saucepan with water, add salt, and bring to a boil. Add the pasta and cook according to package directions. Set aside 1/2 cup of the water and discard the rest. Return the pasta to the pan and add the shredded meat and sauce; stir in the reserved pasta cooking water. Cook over medium heat, stirring occasionally, until the sauce thickens slightly, 1-2 minutes. Season with salt and pepper and stir in half the parsley.
Step 3
• Divide among plates and drizzle with olive oil; sprinkle with grated Parmesan and the remaining parsley.

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