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Food Network personality, chef and cookbook author of 101 Epic Dishes, Jet Tila, shares a quick and easy way to turn leftover braised beef chuck, which is simple and inexpensive to make, into a pasta dish that the entire family is going to enjoy.
Pro Tip from Chef Tila: When measuring the braised beef, there's no need to separate the onion, celery, carrot and juices. They help flavor the pasta.
For more of Chef Tila's recipes made with leftover braised beef chuck, check out his Korean Beef Tacos with Homemade Gochujang Salsa, 3-Cheese Frico Quesadillas with Braised Beef + Spinach and Quick Pizza with Braised Beef, Peppers and Onions.
Ingredients
- 2 tablespoons olive oil
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- 1 to 2 teaspoons crushed red pepper flakes
- 3 cups of your favorite pasta sauce
- Kosher salt and freshly ground black pepper
- 1 pound dried pappardelle pasta
- 2 cups leftover Braised Beef Chuck, shredded
- Lots of grated Parmigiano-Reggiano cheese, for serving
- Chopped fresh parsley, for serving
Yield
Serves: 4 to 6
Preparation
Bring a large pot of water to a boil.
Meanwhile, heat a deep, wide pan over high heat. Add the olive oil and at the first whisp of white smoke, add the onions, garlic and pepper flakes and saute, stirring often, until translucent, about 2 minutes.
Add the pasta sauce and bring to a simmer. Reduce the heat to low and let simmer while you cook the pasta.
Add 3 tablespoons salt to the boiling water. Add the pasta and cook according to the package instructions until al dente. A few minutes before the pasta is ready, add the shredded beef to the sauce and gently heat through, stirring occasionally. Season with salt and pepper.
Using a slotted spoon or tongs, transfer the pasta directly to the sauce. Add about ¼ cup of the pasta water. Off the heat, gently fold the pasta into the sauce until completely combined and the sauce has thickened, 1 to 2 minutes.
Plate and serve immediately with lots of grated cheese and chopped parsley.