Ragu with Pappardelle

Tender beef, sweet potato, turnip and pappardelle coated in a rich sauce. Don't substitute these tender ribbons for another pasta because these egg noodles will keep their shape when stirred into the ragu, while others may break apart.

Ingredients:

1 1/2 lbs boneless beef blade or cross rib roast

salt and pepper to taste

2 tbsps + 1 tbsp olive oil

1/2 cup diced onion

3 tsps minced garlic

1 cup sweet potato, cubed

1 cup turnip, cubed

14 oz can diced tomatoes

1 tbsp tomato paste

1/4 cup balsamic vinegar

1/4 cup water

1 tsp celery seed

1 tsp dry thyme

1 bay leaf

1 or 2 sprigs rosemary

2 tsps dry onion soup mix

250 g (8 oz) pappardelle egg noodles

1 cup reserved pasta water

handful of roughly chopped baby spinach

Heat 2 tbsps olive oil in a large skillet. Salt and pepper the meat to taste then brown on all sides. Remove to a plate. Heat 1 tbsp oil in the skillet and add the onion and garlic and cook 1-2 minutes before adding the sweet potato and turnip for another 5 minutes of cooking. 

Pour the canned tomatoes, tomato paste, balsamic and water in along with the celery seed, thyme, onion soup mix, bay leaf and fresh rosemary. Stir together and place the beef on top, spooning the sauce over the top of the meat. Cover and simmer for 2 hours or until the meat is tender. Remove the bay leaf.

Once tender take the meat out and shred or thinly slice, then return it to the skillet. Keep warm.

Cook the pappardelle noodles 2 minutes less than recommended on the package. Reserve 1 cup pasta water then drain and stir noodles into the sauce along with the chopped spinach. You may add some or all of the reserved pasta water to the sauce depending on your preferred consistency. Cook for 2 minutes longer then adjust salt and pepper only if needed.

Pile high on plates and love how the sauce clings to the pappardelle!

Serves 5

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