Braised Beef and Squash Pappardelle

Braised Beef and Squash Pappardelle

  • Preparation 45 min
  • Cooking 2 h 30 min
  • Servings 4

This cozy fall recipe starring tender braised beef and seasonal squash, tossed with al dente pappardelle pasta, will become a family favourite.

  • Nut-free

Categories

Ingredients

    • 1 lb (450 g) boneless beef blade roast, cut into small cubes
    • 2 tbsp (30 ml) vegetable oil
    • 1 onion, chopped
    • 1 carrot, cut into small dice
    • 1 celery stalk, cut into small dice
    • 3 garlic cloves, chopped
    • 2 tbsp (30 ml) tomato paste
    • 1 cup (250 ml) red wine
    • 1 1/4 cups (310 ml) veal stock
    • 1/2 cup (35 g) Parmesan cheese, freshly grated
    • 1/4 cup (10 g) flat-leaf parsley, finely chopped
    • 1 lemon, zest finely grated
    • 2 1/2 cups (350 g) butternut squash, diced
    • 3/4 lb (340 g) pappardelle

Preparation

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