Pappardelle with braised beef, port wine, and blue cheese

PREPARATION 30 MIN
COOKING 1 H 45 MIN
4-5 SERVINGS


INGREDIENTS

Braised Beef

  • 1 lb (454 g) boneless beef blade roast, fat removed and diced
  • 2 tablespoons (30 ml) butter
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup (250 ml) port wine
  • 2 cups (500 ml) beef broth
  • 3 dried dates, pitted and diced
  • Salt and pepper

Pasta

  • 3/4 lb (375 g) pappardelle
  • 1 1/2 cups (375 ml) baby arugula, thinly sliced
  • 2 tablespoons (30 ml) cold butter, diced
  • 3 oz (85 g) crumbled blue cheese (Ciel de Charlevoix, Blue Benedictine, Blue d’Elizabeth, etc.)
  • 3 tablespoons (45 ml) walnuts, toasted and chopped

PREPARATION

Braised Beef

  1. In a large saucepan, brown the meat in the butter. Season with salt and pepper. Set aside on a plate.
  2. In the same pan, sauté the onion. Add butter, if needed. Add the garlic and cook for 1 minute. Return the meat to the pan and add the port wine. Bring to a boil and simmer gently for about 5 minutes. Add the broth and dates. Bring to a boil. Cover and simmer gently for about 1 hour and 30 minutes or until the meat is tender. Season with salt and pepper.

Pasta

  1. In a large pot of salted boiling water, cook the pasta until tender. Drain and keep 125 ml (½ cup) of the cooking water aside.
  2. Toss the pasta with the braised beef, arugula, and butter. Add cooking water, if needed. Serve and garnish with the cheese and walnuts.

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author

Alyssa Leibner

Alyssa is the Digital Creative Director & Social Media Manager for Linen Chest. When she’s not coming up with new creative and engaging content for our website, blog, or social media channels, you can find her spending time with her family, enjoying a good movie, or cuddling her adorable pup- Jesse. To learn more, visit alyssaleibner.com.

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