Tender Braised Beef Pappardelle with Creamy Burrata
View original ↗
Well Seasoned Studio · by Ari Laing★ 5.0 (13)

Tender Braised Beef Pappardelle with Creamy Burrata

NUTRITION · PER SERVING280M COOK
CAL 46%·PRO 100%
CARBS 71G31% OF CAL
6G FIBER10G SUGAR55G OTHER
FAT 35G34% OF CAL
12G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Braised beef short ribs simmered until melt-in-your-mouth tender in a rich red wine and tomato sauce. Served over wide pappardelle ribbons and topped with creamy burrata. A deeply satisfying restaurant-quality pasta for special occasions.

mainitalianpastabeef
View the full recipe on Well Seasoned Studio →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 3 lbs bone-in beef short ribs
  • 1 Tbsp Kosher salt
  • ½ tsp freshly ground black pepper
  • 2 Tbsp neutral oil ()
  • 1 large sweet onion, (diced, about ~1 cup)
  • ½ lb carrots, (diced, about ~1 cup)
  • 3 cloves garlic, (minced, about 2 Tbsp)
  • 1 (28oz) can whole tomatoes
  • 2 Tbsp tomato paste
  • 2 cups dry red wine
  • 1-2 cups low-sodium beef broth (or chicken stock)
  • ¼ cup low-sodium soy sauce
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • 1 lb pappardelle ()
  • 2 balls burrata (room temperature, sliced in half)
  • fresh parsley (finely chopped)
  • Pecorino or Parmigiano Reggiano, (freshly grated)
PREP
30M
SODIUM
2049MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.