By Dennis The Prescott
Start with Traeger braised beef. Add in homemade tomato sauce and pappardelle noodles, then top it all off with ricotta cheese for a mouth-watering, wood-fired pasta dish by Dennis the Prescott.
4Activating this element will cause content on the page to be updated.
|2 Pound||boneless beef chuck roast, cut into 1-1/2 inch cubes|
|To Taste||sea salt and freshly cracked black pepper|
|1 Tablespoon||olive oil, plus more for drizzling|
|2 Sprig||fresh rosemary|
|2 Sprig||fresh sage|
|1 Medium||Spanish onion, finely diced|
|1 Large||carrot, peeled and diced|
|1 Stalk||celery, diced|
|4 Clove||garlic, minced|
|1 Teaspoon||red pepper flakes|
|1 Tablespoon||lemon zest|
|2 Cup||dry red wine|
|1 Can||(28 oz) diced tomatoes|
|As Needed||water or beef stock|
|1/2 Cup||Parmesan cheese, plus more for serving|
|1 Pound||dried pappardelle|
|1/2 Cup||ricotta cheese|
|1/2 Cup||fresh basil leaves, for garnish|
Braised Beef Pappardelle Recipe by Dennis the Prescott
Season the beef liberally on all sides with sea salt and pepper. Heat a large oven-safe Dutch oven over medium-high heat and pour in the olive oil.
2 Pound boneless beef chuck roast, cut into 1-1/2 inch cubes
To Taste sea salt and freshly cracked black pepper
1 Tablespoon olive oil, plus more for drizzling
Once the pan is hot, add the beef and, working in batches as necessary, brown on all sides, about 6 to 8 minutes. Remove the beef and set aside, leaving any oil and juices in the pan.
Add the rosemary, sage, onion, carrot and celery to the pan, and cook, stirring often, until the veggies have softened, about 5 to 7 minutes. Add the garlic, chile flakes and lemon zest, and continue cooking for 1 to 2 minutes.
2 Sprig fresh rosemary
2 Sprig fresh sage
1 Medium Spanish onion, finely diced
1 Large carrot, peeled and diced
1 Stalk celery, diced
4 Clove garlic, minced
1 Teaspoon red pepper flakes
1 Tablespoon lemon zest
While your veggies are cooking, set the Traeger temperature to 275℉ and preheat, lid closed for 15 minutes.
275 ˚F / 135 ˚C
In the pan with your cooked vegetables, pour in the red wine, and bring to a simmer. Cook until reduced by half, about 15 minutes. Add the tomatoes, a pinch of sea salt and the beef, and transfer to the preheated grill.
2 Cup dry red wine
1 Can (28 oz) diced tomatoes
Braise on the grill for 3 to 3-1/2 hours, until the sauce is reduced and the beef is fall-apart perfect. If it starts to look a little dry, add water or beef stock as needed.
275 ˚F / 135 ˚C
As Needed water or beef stock
Discard the herb stems from the sauce, then using two forks, shred the beef. Add the beef back to the sauce, then stir in the Parmesan cheese and butter. Taste and season with sea salt and pepper as needed and set aside while you cook the pasta.
1/2 Cup Parmesan cheese, plus more for serving
3 Tablespoon butter
Bring a large pot of salted water to a rapid boil. Cook the pappardelle according to the package directions. Reserve about 1/2 cup of the pasta water before straining.
1 Pound dried pappardelle
Stir the cooked pasta and reserved pasta water into the sauce, gently mixing and tossing so every nook and cranny is coated in deliciousness.
Transfer to a serving platter, then dollop over the ricotta cheese, top with fresh basil leaves, a drizzle of olive oil and additional Parmesan cheese if desired. Enjoy!
1/2 Cup ricotta cheese
1/2 Cup fresh basil leaves, for garnish