Braised Porcini Mushroom and Beef Ragu Pappardelle

20 Feb
Braised Porcini Mushroom and Beef Ragu

Braised Porcini Mushroom and Beef Ragu

We cleaned out our indoor freezer last weekend, and lo and behold we found a package of meaty soup bones from our 2014 cow. Not to be wasteful, I knew I had to cook those babies low and slow, to extract all the flavor from the bones and preserve any shred of tasty beef hiding amongst the gristle and bone. Yep, I can do this!

Meaty Soup Bones

Nice Meaty Soup Bones

I had President’s Day off work, and knew I’d be a happy camper just spending the day putzing around the kitchen and cooking, all thoughts of laundry and house chores away from my mind β€” already completed over the weekend.

This was also a good chance to use up some dried Porcini mushrooms that had been languishing in my bin of assorted bulk spices and what-nots. I looked at the package, fearing they were long expired. Apparently dried mushrooms last a LONG time, as the expiration date was more than a year in the future! Combined with some also-languishing Cremini mushrooms in the fridge, I knew I had the base for a slow-cooked braised ragu. Combine that with some good-quality tomatoes and hearty Pappardelle pasta, and voila! Ragu is served. With lots of fresh-grated Parmesan cheese, of course.

Braised Porcini Mushroom and Beef Ragu Pappardelle

.25 ounces dried Porcini mushrooms
2 to 3 ounces Cremini mushrooms
2 meaty beef soup bones
Ground pepper and salt, to taste, for seasoning beef
2 tablespoons flour
2 tablespoons vegetable oil
1/2 medium onion
8 to 10 baby carrots
1 rib celery
3 cloves garlic, peeled and minced
2 strips of cooked bacon (can also be uncooked)
1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
Up to 1 cup good-quality red wine, divided
Mushroom stock (from soaking the Porcini)
Up to 2 cups beef stock, divided
28-ounce can San Marzano peeled tomatoes
3 sprigs thyme
1/4 cup flat-leaf parsley
8 ounces Pappardelle pasta
Good quality Parmesan cheese, for garnish
Additional chopped parsley, for garnish

Soaking the Porcini

Soaking the Porcini

Place dried Porcini mushrooms in a glass bowl (I used a Pyrex measuring cup) and pour about a cup of boiling water over them. Top with a folded paper towel to keep mushrooms submerged. (I learned that cool tip from the package of mushrooms!) Allow them to rehydrate for about 20 minutes. Discard paper towel and remove mushrooms, squeezing out the liquid from them. Strain the mushroom stock through a coffee filter into another cup. Set mushrooms and liquid aside.

Preheat oven to 325 degrees.

Place a Dutch oven or other pot with an oven-proof lid on stove over medium high heat. Season the soup bones liberally with ground pepper and some salt, to taste. Dredge soup bones through the flour, patting flour in to coat.

Browning the Soup Bones

Browning the Soup Bones

Add oil and the bones to the pot, browning on each side for about 4 minutes. Don’t forget the sides! Turn off heat, remove bones and set aside.

Chopped Veggies and Bacon

Chopped Veggies and Bacon

Add the onion, carrots, celery, and bacon to a food processor (you can also mince these by hand). Pulse until finely chopped.

Next, finely chop the Porcini and Cremini mushrooms.

Porcini and Cremini Mushrooms

Porcini and Cremini Mushrooms

Turn heat back on under the pot, and check for amount of oil. Add additional if needed, you’ll want about a tablespoon. Add the vegetable mixture, mushrooms, and cayenne pepper and cook for about 5 to 7 minutes, until softened. In the last minute or so, add the garlic and cook until fragrant.

Cooking the Veggies and Bacon

Cooking the Veggies and Bacon

Next, stir in the tomato paste and 1/2 cup wine, mixing until completely combined. Stir and cook until the wine is reduced by half, about 5 minutes.

Reducing the Wine

Reducing the Wine

Pour in the reserved mushroom stock and about a half cup of the beef stock. Add the can of peeled tomatoes, crushing them with your hands as you add them. Also pour in the liquid from the can. Stir until combined, then submerge the soup bones into the sauce. Bring up to a simmer, toss in the three sprigs of thyme and cover tightly. Place in preheated oven.

Tomato Sauce and Soup Bones Ready to Braise

Tomato Sauce and Soup Bones Ready to Braise

Cook for three hours, or until meat is tender and falling off the bones. Once tender, remove pot from oven. Remove soup bones to a plate and let cool for about 10 minutes or safe enough to handle.

Shredded Braised Beef

Shredded Braised Beef

The sauce will have thickened by this time. Stir in up to another cup of beef broth and red wine and bring up to a slow simmer on the stove.

Meanwhile, cook the Pappardelle pasta according to package directions. Reserve some of the pasta water before draining.

Once the beef is cool enough to handle, shred it with your fingers, discarding any gristle/cartilage.

Beef and Mushroom Ragu

Beef and Mushroom Ragu

Return the shredded beef to the sauce and stir in the chopped parsley. Pour in a small amount of pasta water to further loosen up the sauce. Taste sauce and adjust seasonings, if needed.

Plate the cooked and drained pasta on a platter, then pour the ragu sauce over top. Grate a generous amount of Parmesan cheese over top and sprinkle with additional chopped parsley. Serve on plates or in bowls.

Braised Porcini Mushroom and Beef Ragu

Braised Porcini Mushroom and Beef Ragu

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

 

 

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53 Responses to “Braised Porcini Mushroom and Beef Ragu Pappardelle”

  1. apuginthekitchen February 20, 2016 at 1:24 pm #

    Deep layers of flavor here, love it, I am a big fan of dried mushrooms and your ragu has it all!! Double dose of meaty flavor from the beef and mushrooms.

    Liked by 4 people

    • anotherfoodieblogger February 20, 2016 at 1:56 pm #

      Thank you so much Suzanne! The porcini mushrooms and broth gave it a wonderfully earthy flavor, too.

      Like

  2. PantryPortfolio February 20, 2016 at 1:35 pm #

    I just read this three times! I always love reading your posts and learn so much. Love the mushroom notes and tips in particular. Mmmm. This one looks so full of flavor.

    Liked by 2 people

  3. teagan geneviene February 20, 2016 at 1:49 pm #

    Kathryn… All I can manage to do is quote “Budderball” and say “Oh sweet ma’ma!” That really does look delicious. Another dinnertime delight. Mega hugs!

    Liked by 1 person

    • anotherfoodieblogger February 20, 2016 at 1:57 pm #

      LOL you are so funny Teagan! Thank you so much, many hugs in return! πŸ™‚

      Liked by 1 person

      • teagan geneviene February 20, 2016 at 2:04 pm #

        I couldn’t resist the Budderball reference. Crystal (my very strange cat) likes to watch TV. Her favorites are the “Buddies” movies. Why a cat likes to watch puppies is beyond me… But she sits in the window to supervise the neighborhood dogs walking their humans, so it must have something to do with that. More hugs. πŸ™‚

        Liked by 1 person

      • anotherfoodieblogger February 20, 2016 at 2:06 pm #

        How interesting to have a TV-watching cat! Who knows what goes through a cat mind…

        Liked by 1 person

  4. Cheryl "Cheffie Cooks" Wiser February 20, 2016 at 2:05 pm #

    Oh Yum!

    Liked by 1 person

  5. Karina Pinella February 20, 2016 at 3:16 pm #

    Wow, I’ll be right over!

    Liked by 1 person

  6. New Journey February 20, 2016 at 3:39 pm #

    Oh my this looks so delicious…..thanks….kat

    Liked by 1 person

  7. Gerlinde @ Sunnycovechef February 20, 2016 at 7:52 pm #

    So much flavors, your ragout looks really good. Thanks for the tip with the dried mushrooms.

    Liked by 1 person

    • anotherfoodieblogger February 20, 2016 at 8:24 pm #

      Oh thanks so much Gerlinde! You can squeeze out the liquid from the paper towel back into the cup, I forgot to mention that. πŸ™‚

      Like

  8. Freda @ Aromatic essence February 20, 2016 at 8:48 pm #

    Just had dinner and this is making me hungry!! yummm πŸ˜€

    Liked by 1 person

  9. lynne hoareau February 20, 2016 at 9:51 pm #

    This sounds delish πŸ™‚

    Liked by 1 person

  10. lucykharris February 21, 2016 at 4:25 am #

    My mouth is literally watering at those photos :O

    Liked by 1 person

  11. Michelle Williams February 21, 2016 at 8:37 am #

    Wow! This looks amazing. Thank you for another great recipe!

    Liked by 1 person

  12. cookingwithauntjuju.com February 21, 2016 at 11:01 am #

    I enjoy a good beef ragu – don’t you just love those pappardelle noodles! Good recipe for these cold months πŸ™‚

    Liked by 1 person

    • anotherfoodieblogger February 21, 2016 at 11:03 am #

      Thank you JuJu, I do love those pappardelle noodles too. They complement the ragu for sure!

      Like

  13. Lynz Real Cooking February 21, 2016 at 5:23 pm #

    You describe your meals so beautifully and the process of preparing them! I love the pictures and the outcome of course is wonderful. I love mushrooms so this really sounds good to me!

    Liked by 1 person

  14. D. Wallace Peach February 21, 2016 at 9:47 pm #

    Looks delish, Kathryn. You always make the recipes look so easy πŸ™‚

    Liked by 1 person

  15. iamrorykelly February 22, 2016 at 6:42 am #

    A great time fro me to reading this…..I’m starving and that’s dam near perfect!

    Liked by 1 person

  16. Sadie's Nest February 22, 2016 at 8:04 am #

    This looks fabulous!

    Liked by 1 person

  17. Lana-Once Upon a Spice February 22, 2016 at 10:16 am #

    OMGoodness! YUM! I can taste this from here, Kathryn! Those are 2 of the most healthy soup bones I’ve seen in a while too, BTW! What a wonderful recipe!

    Liked by 1 person

  18. Rahul @samosastreet.com February 22, 2016 at 1:21 pm #

    The ragu looks absolutely divine – so rich, flavoursome and hearty. I must try your recipe.

    Liked by 1 person

    • anotherfoodieblogger February 22, 2016 at 1:24 pm #

      Why thank you so much! It was very rich and hearty, for sure. I hope you do get to make it.

      Like

  19. White House Red Door February 22, 2016 at 3:14 pm #

    Oh. My. I want some of this right now, the mushrooms, the beef, the veggies. It looks and smells (I feel as though I can practically smell it!) amazing!!!

    Liked by 1 person

    • anotherfoodieblogger February 22, 2016 at 3:21 pm #

      Oh thank you so much Jean! I was quite proud of actually making something like this. But it was a good day in the kitchen on my day off. πŸ™‚

      Liked by 1 person

  20. lazymomcooking February 22, 2016 at 8:57 pm #

    So Yummy!

    Please visit and follow my blog (www.lazymomcooking.wordpress.com) or my Instagram (lazymom_cooking) for some recipe ideas πŸ™‚

    Liked by 1 person

  21. ChgoJohn February 22, 2016 at 9:01 pm #

    As I’ve already told you, this is one fantastic ragΓΉ. It’s making me hungr all ver again. πŸ™‚

    Liked by 1 person

  22. Bernadette February 24, 2016 at 4:22 pm #

    Thanks for haring this at the Salon. Don’t you just love San Marazona tomatoes?

    Liked by 1 person

    • anotherfoodieblogger February 24, 2016 at 4:57 pm #

      Thank you Bernadette, yes I do love them! I have been quite busy lately but glad I was able to catch the Salon this week. πŸ™‚

      Liked by 1 person

  23. bradthegourmand February 26, 2016 at 7:27 am #

    Your ragu looks beautiful. Just curious though…why don’t you finish cooking your pasta in a saute pan with the sauce? Do you prefer this method for all pastas dishes or only this one?

    Liked by 1 person

    • anotherfoodieblogger February 26, 2016 at 8:35 am #

      I’ve not cooked a lot of pasta dishes directly in the sauce before, and due to how thick and wide the pasta was I just wanted to play it safe. I hope that clarifies and thanks for stopping by!

      Like

  24. FrugalHausfrau February 27, 2016 at 5:36 pm #

    This looks and sounds fabulous!! I would kill for bones like that. Well, maybe just maim..here we are in the middle of farming country and I never see any like that at the market!

    Liked by 1 person

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