Braised Beef and Mushroom Pasta
This pasta recipe with braised beef and mushrooms is made using leftover slow cooker beef ribs. The shredded meat and the mushrooms combine perfectly in a creamy sauce. Serve with papardelle for a rich and comforting fall dinner.
Ingredients
- 3/4 lb (340 g) pappardelle
- 1/2 lb (225 g) white or cremini mushrooms, quartered
- 1 tbsp butter
- 1/2 recipe slow cooker beef ribs with its sauce, meat shredded
- 1/2 cup (125 ml) 15% cooking cream or 35% cream
- Cheddar cheese shavings, to taste
Instructions
- In a large pot of salted boiling water, cook the pasta until al dente. Set aside ½ cup (125 ml) of the cooking water. Drain the pasta.
- Meanwhile, in a large skillet over medium-high heat, brown the mushrooms in the butter. Season with salt and pepper.
- Add the shredded rib meat and sauce to the skillet. Continue to cook until heated through. Add the pasta and cream. Mix well to coat the pasta. Add the reserved pasta cooking water to thin out the sauce as needed. Adjust the seasoning.
- Divide the pasta among four shallow bowls. Garnish with the cheese shavings. Serve immediately.
This pasta recipe with braised beef and mushrooms is made using leftover slow cooker beef ribs. The shredded meat and the mushrooms combine perfectly in a creamy sauce. Serve with papardelle for a rich and comforting fall dinner.