Slow Braised Roast Beef Pasta

 

🍝🔥 Slow Braised Roast Beef Pasta (Pappardelle Style) 🥩🍷🌿

◾️Fall-apart tender roast beef simmered low and slow in a savory herb gravy, tossed with wide ribbons of pappardelle pasta and finished with parmesan and parsley. Deep flavor, rustic vibes, and straight comfort in every forkful. 💯😮‍💨

👉 Ingredients:

▶️For the Braised Beef:

◾️2–2½ lbs chuck roast or stew beef, cut into large chunks

◾️2 tbsp olive oil

◾️1 onion, chopped

◾️3 garlic cloves, minced

◾️2–3 carrots, peeled and chopped

◾️2 tbsp tomato paste

◾️1 cup red wine (or beef broth)

◾️2 cups beef broth

◾️1 tsp dried thyme

◾️1 tsp Italian seasoning

◾️Salt & pepper to taste

◾️Optional: 1 bay leaf

▶️For the Pasta:

◾️12 oz pappardelle or tagliatelle (wide pasta)

◾️½ cup reserved pasta water (for sauce magic)

◾️Grated parmesan + fresh chopped parsley for finish

👉 Instructions:

✅️1. Sear the Beef:

◾️Season beef chunks with salt and pepper.

◾️Sear in olive oil in a Dutch oven or deep pot until browned on all sides. Remove and set aside.

✅️2. Build the Flavor:

◾️In the same pot, sauté onions, carrots, and garlic until softened.

◾️Stir in tomato paste and cook for 2 minutes.

◾️Deglaze with wine or broth, scraping up the brown bits.

✅️3. Simmer Low & Slow:

◾️Add beef back to the pot. Pour in remaining broth, add herbs.

◾️Cover and simmer on low for 2½–3 hours until beef is fork-tender. (Or braise in the oven at 325°F.)

✅️4. Shred & Thicken:

◾️Shred the beef in the pot and let it simmer uncovered 10–15 more mins to thicken the sauce. Taste and adjust seasoning.

✅️5. Cook the Pasta:

◾️Boil pappardelle until al dente, then toss directly into the sauce.

◾️Add pasta water as needed to help the sauce coat every ribbon.

◾️ Top with fresh parsley and a snowy sprinkle of parmesan.

🔹️Serve hot with garlic bread or a glass of red wine. It’s rustic, rich, and straight up chef’s kiss perfection. 🤌