Name: Pappardelle with Shredded Beef Ragù
Yield: Makes 4 Servings
Ingredients: Pappardelle or other wide egg noodles, ¾ lb (375 g); Diced tomatoes, 1 can (14½ oz/455 g), with juice; Braised Brisket, 2 cups (12 oz/375 g) shredded meat, plus 1 cup (8 fl oz/250 ml) sauce from brisket; Pancetta or thick-cut bacon, 2 oz (60 g), diced; Garlic, 2 cloves, minced; Leeks, 2 large, white and pale green parts, halved, rinsed, and thinly sliced; Fennel bulb, 1 small, trimmed and chopped; Parmesan cheese, ½ cup (2 oz/60 g) freshly grated; Salt; Fresh basil, ¼ cup ⅓ oz/10 g) minced

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Pancetta or thick-cut bacon, 2 oz (60 g), diced
Leeks,

Method

Cook the vegetables

In a large frying pan over medium heat, sauté the pancetta until browned, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the leeks and fennel to the pan and sauté until softened, about 5 minutes. Add the garlic and sauté until softened, about 1 minute.
Make the ragù

Add the

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Pappardelle with Shredded Beef Ragù

Ingredients

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