Pappardelle with Braised Beef, Port Wine and Blue Cheese

Pappardelle with Braised Beef, Port Wine and Blue Cheese

  • Preparation 30 min
  • Cooking 1 h 45 min
  • Makes 4-5 servings

Categories

Ingredients

  • Braised Beef

    • 1 lb (454 g) boneless beef blade roast, fat removed and diced
    • 2 tablespoons (30 ml) butter
    • 1 onion, chopped
    • 2 cloves garlic, chopped
    • 1 cup (250 ml) port wine
    • 2 cups (500 ml) beef broth
    • 3 dried dates, pitted and diced
    • Salt and pepper
  • Pasta

    • 3/4 lb (375 g) pappardelle
    • 1 1/2 cups (375 ml) baby arugula, thinly sliced
    • 2 tablespoons (30 ml) cold butter, diced
    • 3 oz (85 g) crumbled blue cheese (Ciel de Charlevoix, Blue Benedictine, Blue d’Elizabeth, etc.)
    • 3 tablespoons (45 ml) walnuts, toasted and chopped

Preparation

  • Braised Beef

  • Pasta

Note from Ricardo

You can double the recipe for the braised beef and freeze half for another meal.

Personal Note