Braised Beef Pappardelle Recipe
Braised beef pappardelle is the best slow roasted beef pasta dish. The tenderness of the meat just melts in your mouth and the cream sauce makes it soo divine. You can make larger portions easily, making it a great potluck meal.
I’ve tried a braised beef pappardelle at Maggiano’s Little Italy and fell in love! I just had to find out how to make it at home. This recipe is from the Maggiano’s website and claims to be the same recipe used in their restaurants. I was really craving this dish and decided to give it a try. I always feel homemade food is better, is it just me or is the pasta always too soft at restaurants? It may be overcooked because it is premade or frozen and has to be reheated usually (microwaved?). Regardless this recipe was identical to Maggiano’s minus the toasted breadcrumbs. They did mention on their website that they add a garlic breadcrumb topping which unfortunately they do not share a recipe for. I decided to add butter and garlic to the final sauce stage to get a similar flavor. You could try sautéing some seasoned breadcrumbs in butter with garlic. I thought it was just fine without the breadcrumbs. This recipe is already rich and very flavorful.
To make this Italian braised beef pappardelle recipe you will need: beef chuck roast, rosemary, salt, black pepper, onion, carrot, sage, dry red wine, balsamic vinegar, beef stock or broth made with beef bouillon, oil, heavy cream, optional parmesan, garlic, butter, and wide noodles.
In a large pot heat the oil and brown the meat on all sides. Chop your onion, carrot, and herbs.
Sprinkle in the herbs, salt, and pepper and cook and additional minute. Remove meat from pot.
In the same pot brown the onions and carrots until the onions are light brown.
Add the wine and vinegar and scrape the bottom of the pan to incorporate the brown bits. Reduce this sauce by half on high to medium high heat. I will take a few minutes.
Add the stock or broth and simmer 4 minutes. Add the meat back into the pot. Cover and simmer 2 hours on medium low or cook in a pressure cooker for 45 minutes on a little under medium. You could also use a slow cooker. If you are not cooking with a pressure cooker check periodically to make sure that the meat does not dry out and add more stock if needed. Alternatively you can put the meat and sauce in a dutch oven and cook it in the oven at 350 degrees F for about 2 hours.
Remove the meat from the pan and shred with two forks.
Reduce the remaining liquid if there is more than about 1 cup, on high heat stirring occasionally. It may take a few minutes.
Strain the liquid with a sieve and pour it back into a clean pot. Add the heavy cream and garlic butter and bring to simmer. Or make your own garlic butter by melting butter with minced garlic. Add salt and pepper to taste. Add the beef and toss in the pasta. Serve with optional grated parmesan.