s BEEF RAGU WITH TAGLIATELLE ****
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s BEEF RAGU WITH TAGLIATELLE ****
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Ingredients
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Instructions *** 1-26-16 very good, too many noodles though, made with l/o warming beef stew, added 1 can diced tomatoes *** Serves 4 4 cups beef stew 1 cup sauteed mushrooms ? teaspoon crushed red pepper Salt and black pepper, to taste ¾ pound tagliatelle, or other wide noodles such as pappardelle ½ cup freshly grated Parmesan (for serving) 1. Using a fork, remove the chunks of beef from the stew and place them on a cutting board. Shred or chop them into small pieces. 2. In a large saucepan over medium heat, heat the stew liquid, beef pieces, mushrooms, and red pepper. Simmer for 5 minutes, or until hot. Taste for seasoning and add salt and black pepper. 3. Meanwhile, bring a large pot of salted water to a boil. Add the tagliatelle and cook for 6 to 8 minutes or until it is tender but still has some bite. Use a heatproof measuring cup to remove ¾ cup pasta cooking water. Drain the pasta in a colander but do not rinse. 4. Return the pasta to the cooking pot. Add the beef mixture and ¼ cup pasta cooking water. Toss well. Add more cooking water to thin the sauce, if you like. Divide the mixture among 4 shallow bowls and sprinkle them with Parmesan. Lisa Zwirn This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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