Recipe for pappardelle with spinach and spicy beef ragu

Karoline Boehm Goodnick for The Boston Globe

Serves 4

Salt and black pepper, to taste
12 ounces dried pappardelle (or substitute tagliatelle)
2 tablespoons olive oil
2 cloves garlic, thinly sliced
4 braised short ribs, meat removed from the bones and shredded
½ cup short rib cooking juices
1 teaspoon chopped fresh thyme
½ teaspoon crushed red pepper
1 can (14 ounces) diced tomatoes
5 ounces fresh baby spinach
1 cup shaved Parmesan
2 tablespoons chopped fresh parsley

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1. Bring a large pot of salted water to a boil. Add the pappardelle and cook, stirring occasionally, for 8 minutes or until the pasta is tender.

2. Meanwhile, in a large skillet over medium-high heat, heat the olive oil. Cook the garlic, stirring constantly, for 1 minute. Add the shredded beef and cooking juices. Cook, stirring, for 2 minutes or until it heats through. Add the thyme and red pepper. Cook, stirring, for 15 seconds. Add the tomatoes, lower the heat to medium, and cook, stirring occasionally, for 10 minutes, or until the sauce thickens slightly. Taste for seasoning and add more salt and black pepper, if you like.

3. Drain the pasta and without rinsing it, return it to the pot. Add the beef mixture and spinach. Cook over medium heat, tossing the mixture, for 1 minute, or until the sauce coats the pasta and the spinach is wilted. Stir in ½ cup of the Parmesan.

4. Divide the pasta mixture among 4 shallow bowls. Sprinkle with the remaining ½ cup Parmesan and parsley. Tony Rosenfeld

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