Braised Beef and Squash Pappardelle

Name: Braised Beef and Squash Pappardelle
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 900 g beef chuck (cut into 2-inch cubes); 2 tablespoons olive oil; 1 onion (chopped); 2 cloves garlic (minced); 1 cup red wine; 2 cups beef broth (low sodium); 1 cup diced tomatoes (canned); 2 bay leaves; 1 teaspoon fresh thyme (chopped); salt and pepper to taste; 1 butternut squash (peeled, seeded, and cut into 1-inch cubes); 2 tablespoons olive oil; salt and pepper to taste; 500 g pappardelle pasta (fresh or dried)

180 min 6 servings Medium

All Recipes

Braised Beef and Squash Pappardelle

Savoury braised beef paired with sweet squash over wide pappardelle pasta for a delightful and hearty meal.

Prep

30 min

Cook

150 min

Total

180 min

Servings

Difficulty

Medium

Pappardelle with braised beef and squash is a comforting and hearty dish perfect for cool evenings. The wide ribbons of pappardelle pasta are ideal for soaking up the rich, savoury sauce, while the tender braised beef provides a satisfying depth of flavour. The addition of sweet, roasted squash balances the dish beautifully, adding a touch of sweetness and a creamy texture. This dish showcases the harmony between robust meat and delicate pasta, creating a meal that is both rustic and elegant.

Ingredients

Servings

Braised Beef

Roasted Squash

Pasta

Instructions

Brown the Beef

Heat olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper. Add the beef to the pot in batches, searing until browned on all sides, about 5 minutes per batch. Remove and set aside.

Pro tip: Avoid overcrowding the pot to ensure the beef browns properly.

Sauté Aromatics

In the same pot, add onion and garlic. Sauté until the onion is translucent, about 3 minutes.

Deglaze and Simmer

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, then add the beef broth, diced tomatoes, bay leaves, and thyme. Return the beef to the pot.

Pro tip: Reducing the wine intensifies its flavour.

Braise the Beef

Bring to a simmer, cover, and reduce heat to low. Cook for 2 hours or until the beef is tender.

Pro tip: Check occasionally to ensure the liquid doesn't dry out.

Roast the Squash

Preheat the oven to 200°C (400°F). Toss squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

Pro tip: Roasting adds a deeper flavour to the squash.

Cook the Pasta

Bring a large pot of salted water to a boil. Cook pappardelle according to package instructions, then drain.

Pro tip: Reserve a cup of pasta water to adjust the sauce consistency if needed.

Combine and Serve

Add the roasted squash to the beef sauce and gently toss with the cooked pappardelle. Serve hot.

Pro tip: Finish with a drizzle of olive oil and fresh Parmesan cheese.

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Tips & Tricks

<ul><li>Use fresh pappardelle for the best texture and flavour.</li><li>Choose a butternut squash for its sweetness and smooth texture.</li><li>Brown the beef well to develop a rich, deep flavour.</li><li>Simmer slowly to ensure the beef becomes tender and flavourful.</li></ul>

Serving Suggestions

Serve this dish hot, garnished with freshly grated Parmesan cheese and a sprinkle of fresh parsley for added brightness. Pair it with a simple green salad and a glass of red wine, such as a hearty Chianti or a smooth Cabernet Sauvignon, to complement the rich flavours. This dish can be prepared ahead of time. Store the braised beef and squash sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove before tossing with freshly cooked pappardelle.