Best 6 Shredded Beef Pappardelle In Creamy Tomato Marinara Recipes

EASY BAKED MOSTACCIOLI

Steps:

• Preheat oven to 375°F. Grease a 9x13 pan.
• Cook pasta according to package directions in salted water until al dente. Do not overcook.
• Meanwhile, in a large saucepan brown ground beef, onion, and garlic until no pink remains. Drain any fat.
• Stir in marinara sauce, diced tomatoes, water, Italian seasoning, and sugar. Simmer 5 minutes. Stir in heavy cream and simmer an additional 5 minutes or until thickened.
• Spread 1 cup of sauce in the bottom of the prepared pan. Add half of the cooked pasta and top with half of the remaining sauce.
• Add remaining pasta, top with remaining sauce and cheeses.
• Bake 25-30 minutes or until hot and the cheese is lightly browned.

SHREDDED BEEF PAPPARDELLE IN CREAMY TOMATO MARINARA

Steps:

• Preheat oven to 325 degrees or get slow cooker out and set it to high.
• Season Roast with Italian seasoning, onion powder & cracked black pepper set aside.
• Chop 1/4 of the onion in a dice, chop 4 cloves of garlic set aside.
• Brown Roast on both sides in olive oil over Medium high until it has a nice crust then take it out and set aside.
• Place diced onion in pan and sautee for a couple minutes until almost translucent, then add the garlic sautee for another minute .
• Deglaze the pan with the Beef Broth getting all the yummy bits off the bottom.
• Add the tomato sauce and tomato paste and let it simmer for a couple minutes.
• Place roast in Dutch Oven or Slow Cooker and cover with Broth mixture and cook for 2.5 hours until it is fork tender.
• (This part can be done the day before).
• While Roast is Braising prep for Sauce.
• Slice remainder of Onion very thinly and it should be in quarters so there aren't long strips of onion.
• (if you don't care for a lot of onion texture dice very small).
• Peel and dice Carrots about the size of. large Peas.
• Chop 2 Cloves garlic.
• Saute Carrots on medium high in 2 tlbsp olive oil for about 8 minutes until they start to soften.
• Add onions continue sauteeing for another 8 minutes.
• Add garlic some salt and pepper and 1 Tlbs sugar keep sauteeing on medium low for about 20 minutes or so until they are almost caramelized then set aside.
• When Roast is done take it out of Broth and set aside to cool so it will be easier to handle when you shred it.
• At this point if it's same day skim as much fat off the top of the broth as you can then take 3 cups broth and put it in a Pot large enough to put all the marinara, Shredded beef and remainder of ingredients (put remainder in freezer/Fridge for later use in soups or stews) and let it simmer until it reduces almost by 1/2 this will help create a great intense flavor.
• (If you are cooking the day before put braising liquid in fridge overnite to let the fat seperate and remove fat that way.).
• Once braising liquid has reduced by half add marinara, vegetables and the canned tomatos to it, letting the flavors combine stirring frequently over medium heat for about 30 minutes.
• Put water on to boil pasta.
• Shred or pull apart Beef with your fingers getting rid of all the fat.
• Add cream to Marinara then add the beef and stir to combine letting it simmer for a few minutes while the pasta cooks.
• Once pasta is done so are you Serve and enjoy!

MARINARA SAUCE

Steps:

• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

LASAGNA FLORENTINE WITH SUN-DRIED TOMATO MARINARA

Steps:

• For the marinara sauce, heat the olive in oil in a large sauce pan; saute the onion, celery, carrot and garlic in hot oil for 15 minutes over medium heat, stirring occasionally.
• Stir in the dried tomatoes, canned tomatoes, wine, fennel seeds and dried basil; reduce heat to simmer and cook uncovered until slightly reduced; approximately 20 to 30 minutes.
• Process in batches in blender until mixture is chopped but not smooth, keep warm while assembling the other ingredients.
• For the lasagna, place the cottage cheese, egg, nutmeg, parsley flakes and salt/pepper to taste in small mixer bowl, mix until curds begin to break down and mixture is combined well; stir in 1/4 cup of the grated Asiago cheese.
• To assemble the lasagna, spray a 13x9 inch pan with non-stick cooking spray, place 1/2 cup sauce in bottom of pan, top with 3 cooked and lightly towel dried lasagna noodles, top with 1/2 of the cottage cheese mixture, 1/3 of the sauce, half the mozzarella cheese, half of the spinach and sprinkle generously with a third portion of the grated Asiago cheese, repeat layer 1 time.
• End with a layer of noodles topped off with remaining sauce and grated cheese.
• Cover with foil and bake in a preheated oven at 375°F for 30 to 45 minutes; let stand 10 minutes before serving.
• This can be assembled ahead and refrigerated until ready to cook; if refrigerated please allow an additional 15 to 20 minutes for the lasagna to cook through.

PAPPARDELLE WITH BEEF

Steps:

• First make the Beef with red wine & carrots (see 'Goes well with'). You will need half the finished stew for this recipe.
• Put the stew in a large pan and use 2 forks to roughly shred the beef. Add the tomatoes, bring to a simmer, then gently cook for 15 mins. Meanwhile, cook the pasta.
• Spoon some sauce onto each portion of pasta, or stir through and top with Parmesan to serve.

SHREDDED BEEF ENCHILADAS

Steps:

• Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
• In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
• In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
• Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
• Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.