Description
A rich and comforting pasta dish featuring tender beef braised in red wine, served over pappardelle, and topped with a smoky gouda and herb crust.
Ingredients
Scale
For the Crust:
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 large onion, diced
- 3 carrots, sliced
- 8 oz mushrooms, quartered
- 4 cloves garlic, minced
- 2 cups red wine (such as Burgundy)
- 2 cups beef broth
- 2 tbsp tomato paste
- 3 sprigs fresh thyme
- 2 bay leaves
- 12 oz pappardelle pasta
- 1 cup shredded smoked gouda
- 1/2 cup panko breadcrumbs
- 2 tbsp chopped fresh parsley
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Season beef with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and brown beef on all sides. Remove and set aside.
- Add onion, carrots, and mushrooms to the pot. Cook until softened, about 5-7 minutes. Stir in garlic and tomato paste, cooking for 1 minute.
- Return beef to the pot. Pour in red wine and beef broth, adding thyme and bay leaves. Bring to a simmer, then cover and reduce heat to low. Braise for 2.5-3 hours, until beef is fork-tender.
- Cook pappardelle according to package instructions until al dente. Drain and set aside.
- Preheat broiler. Remove thyme sprigs and bay leaves from the beef mixture. Stir in cooked pappardelle and transfer to an oven-safe dish.
- Combine smoked gouda, panko, and parsley in a bowl. Sprinkle evenly over the pasta. Broil for 3-5 minutes until crust is golden and bubbly. Serve hot.
Notes
You can customize the seasonings to taste.