Shredded Beef Pappardelle in Creamy Tomato Marinara |
|
 |
Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 10 |
|
I discovered this dish while on the road with my best friend. We decided to share a plate and quickly regretted it because it was so great. I reccommend making the roast the day before if you can. This recipe can easily feed 10 people by doubling the pasta amount, adding another jar of marinara and serving with a couple big loaves of yummy garlic french bread. ** Remember recipes are guidelines please make it your own :) Ingredients:
2 -3 lbs lean chuck roast |
1 (32 ounce) jar marinara sauce (not spaghetti sauce or pasta sauce) |
2 (14 1/2 ounce) cans italian-style diced tomatoes |
2 -3 large carrots |
1 (32 ounce) box beef broth |
1 (8 ounce) can tomato sauce |
3 tablespoons tomato sauce |
1 lb pappardelle pasta |
6 large garlic cloves |
1 large yellow onion |
1 1/2 cups heavy whipping cream |
italian seasoning |
fresh cracked black pepper |
salt |
onion powder |
Directions:
1. Preheat oven to 325 degrees or get slow cooker out and set it to high.
2. Season Roast with Italian seasoning, onion powder & cracked black pepper set aside.
3. Chop 1/4 of the onion in a dice, chop 4 cloves of garlic set aside.
4. Brown Roast on both sides in olive oil over Medium high until it has a nice crust then take it out and set aside.
5. Place diced onion in pan and sautee for a couple minutes until almost translucent, then add the garlic sautee for another minute .
6. Deglaze the pan with the Beef Broth getting all the yummy bits off the bottom.
7. Add the tomato sauce and tomato paste and let it simmer for a couple minutes.
8. Place roast in Dutch Oven or Slow Cooker and cover with Broth mixture and cook for 2.5 hours until it is fork tender.
9. (This part can be done the day before).
10. While Roast is Braising prep for Sauce.
11. Slice remainder of Onion very thinly and it should be in quarters so there aren't long strips of onion.
12. (if you don't care for a lot of onion texture dice very small).
13. Peel and dice Carrots about the size of. large Peas.
14. Chop 2 Cloves garlic.
15. Saute Carrots on medium high in 2 tlbsp olive oil for about 8 minutes until they start to soften.
16. Add onions continue sauteeing for another 8 minutes.
17. Add garlic some salt and pepper and 1 Tlbs sugar keep sauteeing on medium low for about 20 minutes or so until they are almost caramelized then set aside.
18. When Roast is done take it out of Broth and set aside to cool so it will be easier to handle when you shred it.
19. At this point if it's same day skim as much fat off the top of the broth as you can then take 3 cups broth and put it in a Pot large enough to put all the marinara, Shredded beef and remainder of ingredients (put remainder in freezer/Fridge for later use in soups or stews) and let it simmer until it reduces almost by 1/2 this will help create a great intense flavor.
20. (If you are cooking the day before put braising liquid in fridge overnite to let the fat seperate and remove fat that way.).
21. Once braising liquid has reduced by half add marinara, vegetables and the canned tomatos to it, letting the flavors combine stirring frequently over medium heat for about 30 minutes.
22. Put water on to boil pasta.
23. Shred or pull apart Beef with your fingers getting rid of all the fat.
24. Add cream to Marinara then add the beef and stir to combine letting it simmer for a few minutes while the pasta cooks.
25. Once pasta is done so are you Serve and enjoy!
|
|