Pappardelle With Beef and Mushroom Ragu

From Real Simple - January 2011

• Ready In: 2 hrs 25 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  lb beef chuck, cut into 1-inch pieces
•  kosher salt
•  black pepper
• 1  large onion, chopped
• 2  carrots, chopped
• 4  garlic cloves, smashed
• 1  teaspoon fresh rosemary, chopped
• 1  tablespoon tomato paste
• 2  cups low sodium chicken broth
• 1 (15 ounce) can crushed tomatoes
• 1  lb  assorted mushroom, sliced (button, cremini, shitake)
• 12  ounces pappardelle pasta or 12  ounces fettuccine pasta
• 1⁄2 cup parmesan cheese, grated

Directions

1. Heat 1 tbsp of the oil in a large saucepan or Dutch oven over medium-high heat. Season the beef with 1/2 tsp salt and 1/4 tsp pepper and cook, turning occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a plate.
2. Heat the remaining tablespoon of oil in the saucepan over medium-high heat. Add the onion, carrots, garlic, rosemary, and 1/4 tsp each salt and pepper and cook, stirring occasionally, until softened, 6-8 minutes. Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute more.
3. Return the beef to the saucepan and add the chicken broth and tomatoes. Simmer, covered, stirring occasionally until the beef is fork-tender, 60-75 minutes.
4. Add the mushrooms to the saucepan and cook, covered, stirring occasionally until tender, 10-12 minutes more. If sauce is too thin, simmer, uncovered, until thickened to the desired consistency.
5. Meanwhile, cook the pasta according to the package directions; drain and return it to the pot. Add the beef ragu and Parmesan and toss. Serve with additional Parmesan.