Jamie Oliver’s Pappardelle With Beef Ragu

Ingredients

• 1 ¾pounds boneless beef chuck roast, in 2-inch cubes
• Salt and freshly ground black pepper
• 1tablespoon extra virgin olive oil
• 2sprigs rosemary, plus 1 tablespoon finely chopped leaves for garnish
• 2sprigs sage
• 1small red onion, peeled and cut in chunks
• 4cloves garlic, finely chopped
• 1carrot, peeled and thickly sliced
• 1celery stalk, thickly sliced
• 2cups Chianti
• 128-ounce can peeled whole cherry or plum tomatoes
• 1pound pappardelle
• 3tablespoons butter
• 1tablespoon finely grated orange zest
• ½cup freshly grated Parmigiano-Reggiano

6 servings

Preparation

1. Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
2. Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer’s instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven for 3 to 3 1/2 hours.
3. Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer’s instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
4. Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
5. To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.

1 hour 45 minutes