Beef Ragu on Beetroot Pappardelle Pasta

Anova Culinary

This rich beef ragu gets its tender texture from a long sous vide cook with red wine. Using the Anova Precision Chamber Vacuum Sealer makes it easy to seal the meat and braising liquid in an airtight bag. I like to serve the ragu on fresh beetroot pappardelle pasta, which I make in record time with the chamber vacuum. The chamber vacuum eliminates the need to rest the dough before rolling, so you can have the pasta on the table in less than 30 minutes. Note: If you don’t have a chamber vacuum sealer, you can still make this recipe. Seal the ragu mixture in a high-quality zipper-lock bag using the water displacement method. Skip the chamber vacuum step for the pasta and let the dough rest for 30 minutes before rolling.

Author

Tia Pham

Prep Time: 01:00

Recipe Time: 16:00

Temperature : 155F / 68.3C

Ingredients

Directions

  1. To make the ragu: Attach an Anova Precision Cooker to a vessel of water and heat to 155°F (68°C).
  2. Chop the carrot on a bias, rotating a half turn between each slice. Their shape should look like right triangles with points, similar to a faux tournée. Slice the shallots into quarters and the celery into similar-sized pieces on a bias.
  3. Cut the beef into large cubes, about 1 by 2 inches, and transfer to a large bowl. Add 1 tablespoon of the oil and toss to coat. Add the flour and a generous amount of salt and pepper. Toss until the beef is evenly coated in flour. This will help create a brown sear.
  4. Coat the bottom of a large pan with the remaining oil and place over high heat. When the oil is hot, add the beef in small batches and brown on all sides. Transfer to a bowl. Once all of the beef is browned, add the carrots, shallots, and celery, along with a pinch of salt and pepper. Cook, stirring, until beginning to soften, about 3 minutes. Add the wine and cook, stirring to remove any browned bits from the bottom of the pan.
  5. Add in the beef stock, sugar, tomato paste, bay leaves, and star anise and bring to a simmer. Turn the heat off and let the liquid cool slightly before dividing between two chamber vacuum pouches. Divide the beef between the pouches.
  6. Place one bag in the Anova Precision Chamber Vacuum Sealer. Seal using the strong seal and strong vacuum. Repeat with the second bag.
  7. Place the bags into the heated water bath, cover, and cook for 16 hours.

Finishing Steps

  1. Meanwhile, make the pasta: Combine the beets, egg, and salt, in a small food processor or high-powered blender, and process until the mixture forms a smooth purée.
  2. Place the flour on a work surface and form a well in the center. Add the beet purée. Use a fork to gradually incorporate the flour into the purée until the mixture forms a rough dough. Knead by hand until the dough is smooth.
  3. Place the pasta dough into a chamber vacuum pouch. Seal in the Anova Precision Chamber Vacuum Sealer using the strong vacuum and strong seal if making ahead. If using straight away, you can skip the seal and just run the strong vacuum one time. If making ahead, store the sealed bag in the refrigerator.
  4. When the beef is almost ready, roll and cut the pasta into pappardelle or your desired shape.
  5. When the beef is finished, remove from the water bath and open the bags. Strain the braising liquid into a large saucepan, reserving the meat mixture. Thicken the cooking liquid by reducing over medium-high heat or stirring in a cornstarch slurry made with a 1:2 ratio of water to starch. Add the meat mixture and reduce the heat to low to keep warm.
  6. Boil the pasta in salted water until al dente, about 4 minutes. Coat the bottom of a saute pan with light olive oil. Add the cooked pasta, along with fresh sage and garlic. Toss the pasta to coat. Transfer to a serving bowl and top with the ragu, freshly grated Parmesan, and minced garlic chives. Serve.