Pappardelle with Braised Beef and Mushroom Ragù

This hearty and delicious recipe for Braised Beef & Mushroom Ragù was inspired by my friend Angela who had been visiting from Germany many years ago, and made this dish with flavourful dried forest mushrooms she had brought from her home outside Düsseldorf. We have since my the recipe many times and has become one of our favourite recipes, especially in the cold weather. One of the surprise benefits of making this sensational ragù is freezing any leftovers as a hearty sauce for serving over pasta, anytime during the year, with absolutely delicious results.



Pappardelle with Braised Mushroom & Beef Ragù
Serves 4

1 tbsp unsalted butter

1 tbsp olive oil

2 slices bacon, finely chopped

1 onion, peeled and chopped

2 cloves garlic, minced

1 carrot, peeled and sliced into thick coins

1 stalk celery, thinly sliced

1 tsp worcestershire sauce

5 bay leaves

3 sprigs fresh thyme

1/2 tsp freshly ground black pepper

1/2 tsp salt

1/4 tsp cayenne pepper

1/8 cup flour

1 lb stewing beef, cut into 1-inch pieces

1/2 cup red wine

2 cups beef or chicken stock

1 1/2 cups cipollini onions, blanched and peeled

1/2 lb cremini mushrooms, cleaned and halved or left whole

1 cup sour cream, not low fat

2 tbsp fresh flat leaf italian parsley, chopped for garnish

1 cup grated Parmigiano-Reggiano

In a large cooking pot over medium heat, melt butter and oil. Add bacon pieces and cook, stirring often until bacon starts to brown. Add onion, garlic, carrots, celery, worcestershire sauce, herbs and spices, and cook, stirring often, until onion is softened, about 5 minutes.

Pat the beef cubes dry with a paper towel, then dredge in flour until cubes are evenly coated. Increase the heat under the cooking pot to medium-high and cook beef, adding a few pieces at a time, letting pieces brown before adding new ones. When all the beef cubes have browned, add wine to pan and cook for 1 minute, stirring and scraping up any brown bits on bottom of pan. Add chicken stock and bring to a boil.

Reduce heat to low, partially cover pot, and let simmer for 1 hour. Stir in the cipollini onions, and continue to cook on low heat, partially covered for another hour. Meanwhile, sauté the mushrooms in 3 tablespoons of butter until soft and golden, about 10 minutes. After the hour, remove the pot lid and add the mushrooms; simmer for 30 minutes. Beef should be very tender. 

Remove the ragù from the heat, take out the bay leaves and woody remains of the fresh thyme, stir in the sour cream and parsley, then return the pot to the heat and gently rewarm, not allowing it to boil. 

Meanwhile, cook the pappardelle according to the package directions, then drain and return it to the pot. Add the beef ragù and toss well to combine. Serve with additional chopped parley for garnish and a bowl of grated Parmigiano-Reggiano.