Pappardelle with Tuscan Beef Ragù
- Makes4 servings
- Cook Time20 minutes
You can use any type of long, flat pasta for this dish. We prefer canned whole tomatoes that have been crushed by hand because they break down more easily than diced tomatoes, yielding a ragù that coats and combines nicely with the pasta.
Don't forget to reserve ½ cup of the pasta cooking water before draining the noodles.
Step 1
In a 12-inch skillet over medium, combine the oil, garlic and tomato paste. Cook, stirring, until the paste begins to brown, 1 to 3 minutes.
Stir in the canned tomatoes with juices and bring to a simmer. Cook, stirring occasionally, until slightly thickened, 5 to 7 minutes.
Add the beef stew to the skillet and cook, stirring occasionally, until heated, 5 to 7 minutes. Using the back of a spoon or a spatula, break the chunks of meat into bite-size pieces. Taste and season with salt and pepper.
Step 2
While the ragù cooks, in a large pot, bring 4 quarts water to a boil. Stir in 1 tablespoon salt and the pasta; cook until just shy of al dente. Reserve ½ cup of the cooking water, then drain and set aside.
Step 3
Add the drained pasta and the reserved cooking water to the ragù. Cook, tossing, until the pasta is al dente, about 3 minutes. Off heat, stir in the basil. Serve with Parmesan.
