Pappardelle with Braised Beef and Red Wine Peppercorn Sauce

Instructions

1. 1

   Heat the olive oil in a large heavy-bottomed pot over medium-high heat.

2. 2

   Add the beef cubes and sear on all sides until browned. Remove the beef and set aside.

3. 3

   In the same pot, add the diced onion, carrot, and celery. Sauté for 4-5 minutes until softened.

4. 4

   Add the minced garlic and cook for another 1 minute until fragrant.

5. 5

   Return the beef to the pot. Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom.

6. 6

   Stir in the peppercorn gravy mix, dried thyme, salt, and black pepper. Mix well.

7. 7

   Add enough water to just cover the beef (about 200-250ml if needed). Bring to a gentle simmer.

8. 8

   Cover the pot and braise on low heat for

9. 9

   5 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.

10. 10

    About 20 minutes before the beef is done, cook the pappardelle pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

11. 11

    Taste the sauce and adjust seasoning if needed. If the sauce is too thick, add a splash of water; if too thin, simmer uncovered to reduce.

12. 12

    Toss the cooked pappardelle with the braised beef and sauce until well coated.

13. 13

    Serve hot, garnished with extra black pepper if desired.