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Pappardelle Pepper-Crusted Beef Ragu

It's time for something new! Cookbook author Gina Ferwerda shares a recipe that's perfect for dinner!

MEARS, Mich. — It's time to change things up tonight!  Gina Ferwerda, author of Meals from the Mitten, shares recipe from her Quarantine kitchen! Today, she shows us how to make Pappardelle Pepper-Crusted Beef Ragu.

Pappardelle Pepper-Crusted Beef Ragu

Serves 6 to 8

Substitute any pasta for this dish. I used Rigatoni for this video because that's what I had. 

  • 2 pounds boneless chuck roast, cubed
  • 1 tablespoon crushed black peppercorn
  • 2 teaspoons salt, divided use 
  • 2 tablespoons olive oil
  • 2 tablespoons BLiS Hardwood Smoked Barrel Aged Soy Sauce, divided use


  • 3 tablespoons butter 
  • 1 cup chopped onion
  • 3 cloves garlic, minced 
  • ¾ cup diced celery 
  • ¾ cup diced carrots
  • ½ cup diced bell peppers 
  • 1 (6-ounce) can tomato paste 
  • ¾ cup red wine 
  • 1 (28-ounce) can diced tomatoes 
  • 1¼ cups beef stock 
  • 2 bay leaves 
  • 1½ teaspoons chopped fresh thyme leaves 
  • 1 pound pappardelle pasta


  • Freshly grated Parmesan cheese
  • Ricotta
  • Fresh basil leaves

Evenly coat cubed meat with crushed peppercorn and 1 teaspoon of salt.


In a large stockpot or Dutch oven, heat oil over medium-high heat. Add the seasoned meat and brown all sides, about 3 to 4 minutes per side. Stir in 1 tablespoon of soy sauce. Using a slotted spoon, remove meat and place in a bowl.


Add butter to hot oil, then add onion and cook until translucent, about 4 to 5 minutes. Add garlic, celery, carrots and peppers, and cook for 4 to 5 minutes. 

Add meat back to the stock pot or Dutch oven, then stir in tomato paste. Add wine, tomatoes and beef stock. Stir everything together and bring to a simmer. Add bay leaves, thyme and remaining salt. Cover and reduce heat to medium-low for 2 to 3 hours, or until meat is fork-tender. 


Cook pasta al dente, according to package instructions. Drain and set aside. 


Remove bay leaves and stir in remaining soy sauce, then fold pasta into meat sauce. Top each serving with Parmesan cheese, a dollop of ricotta and fresh basil leaves. Serve warm. 


Substitute 1 tablespoon soy sauce, 1 tablespoon bourbon and ⅛ teaspoon liquid smoke for the BLiS Hardwood Smoked Barrel Aged Soy Sauce.

For more of Gina's recipes, visit  https://www.nomnews.com/

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