Beef Shoulder Ragù with Bell Peppers and Pappardelle

Copilot generated recipe for on-sale beef shoulder. Simmer in Dutch oven at 275F instead of stovetop. The sauce will likely make enough for more than one 500 g package of pasta. The ragù tastes even better the next day. Freeze leftover sauce in 2-cup portions for future meals. Red and orange peppers will contribute more sweetness than yellow peppers.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Pat the beef dry and season generously with salt and pepper.

Step 2

2. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches until deeply browned on all sides, 8-10 minutes per batch. Remove and set aside.

Step 3

3. Reduce heat to medium. Add onion, carrot, celery, and bell peppers. Cook 8-10 minutes until softened and beginning to caramelize.

Step 4

4. Add garlic and cook 30 seconds.

Step 5

5. Add tomato paste and cook 2 minutes, stirring constantly.

Step 6

6. Pour in red wine. Scrape up all browned bits from the bottom of the pot. Simmer until reduced by about half.

Step 7

7. Return beef to the pot.

Step 8

8. Add crushed tomatoes, beef broth, and bay leaf. Bring to a gentle simmer.

Step 9

9. Cover partially and cook on very low heat for 3-4 hours, stirring occasionally, until the beef is fork-tender.

Step 10

10. During the final 45-60 minutes of cooking, stir in the milk.

Step 11

11. When the beef is tender, break up some of the larger pieces with a spoon or fork. Leave some chunks intact for a rustic texture.

Step 12

12. Remove the bay leaf. Stir in butter, if using. Taste and adjust seasoning.

Step 13

13. Cook pappardelle in well-salted water until al dente. Reserve 1 cup pasta water before draining.

Step 14

14. Toss the pasta with enough ragù to coat generously. Add reserved pasta water as needed to loosen the sauce.

Step 15

15. Serve with freshly grated Parmigiano-Reggiano.