Traeger Braised Beef Pappardelle


Traeger Braised Beef Pappardelle

Makes 4 to 6 servings

2 pounds boneless beef chuck roast, cut into 1 ½ inch cubes

1 tablespoon olive oil, plus more for drizzling 

2 sprigs fresh rosemary

2 sprigs fresh sage

1 medium Spanish onion, finely diced

4 garlic cloves, minced

1 teaspoon dried red chili flakes

1 large carrot, peeled and diced

1 celery stalk, diced

2 cups dry red wine

1 X 28-ounce can diced tomatoes

1 tablespoon lemon zest

1 pound dried pappardelle

3 tablespoons butter

½ cup parmesan cheese

½ cup ricotta cheese

½ cup fresh basil leaves

Sea salt & freshly cracked black pepper

  1. When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4 – 5 minutes). Set the temperature to 275 degrees F, and preheat, lid closed, for 10 – 15 minutes.
  2. Meanwhile, season the beef liberally on all sides with sea salt and pepper. Heat a large oven-safe Dutch oven over medium-high heat, and pour in the olive oil. When hot, add the beef and, working in batches as necessary, brown on all sides (6 – 8 minutes). Add the rosemary, sage, onion, garlic, chilli flakes, carrot, and celery, and cook, stirring often, until the veggies have softened (about 5 minutes).
  3. Pour in the wine, bring to a simmer, and cook until reduced by half, about 15 minutes. Add the tomatoes and lemon zest, season with a pinch of sea salt, then cover and transfer to the preheated grill. Cook for 3 to 3 1/2 hours, until the sauce is reduced, the beef is fall-apart perfect, and your kitchen smells like absolute heaven.
  4. Bring a large pot of salted water to a rapid boil. Discard the herb stems from the sauce, then using two forks shred the beef. Add the beef back to the sauce, then stir in the parmesan cheese and butter. Taste and season with sea salt and pepper to taste. 
  5. Cook the pappardelle according to the package directions (al dente, please). Reserve about ½ cup of the cooking liquid when draining, to thin the sauce out (pro tip). 
  6. Stir the cooked pasta and reserved cooking liquid into the sauce, gently mixing & tossing so every nook & cranny is coated in deliciousness. Transfer to a serving platter, then dollop over the ricotta cheese, top with fresh basil leaves, and a drizzle of olive oil. If you like it cheesy (because, of course you do…), add more parmesan cheese, then serve. Delicious!!

Leave a Reply

%d bloggers like this: