Recipe for beef ragu with tagliatelle – The Boston Globe

Serves 4

4 cups beef stew
1 cup sauteed mushrooms
teaspoon crushed red pepper
Salt and black pepper, to taste
¾ pound tagliatelle, or other wide noodles such as pappardelle
½ cup freshly grated Parmesan (for serving)

1. Using a fork, remove the chunks of beef from the stew and place them on a cutting board. Shred or chop them into small pieces.

2. In a large saucepan over medium heat, heat the stew liquid, beef pieces, mushrooms, and red pepper. Simmer for 5 minutes, or until hot. Taste for seasoning and add salt and black pepper.

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3. Meanwhile, bring a large pot of salted water to a boil. Add the tagliatelle and cook for 6 to 8 minutes or until it is tender but still has some bite. Use a heatproof measuring cup to remove ¾ cup pasta cooking water. Drain the pasta in a colander but do not rinse.

4. Return the pasta to the cooking pot. Add the beef mixture and ¼ cup pasta cooking water. Toss well. Add more cooking water to thin the sauce, if you like. Divide the mixture among 4 shallow bowls and sprinkle them with Parmesan. Lisa Zwirn