Pappardelle with Braised Beef, Port Wine and Blue Cheese

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