Pappardelle with Beef Ragù and Chestnuts
Author: Ciao Chow Linda
Ingredients
  • 2 cups leftover beef stew (without carrots or peas or potatoes - just the meat and the sauce)
  • 1 cup canned cherry tomatoes with the juice (1/2 of a 14 oz. can)
  • ½ cup red wine
  • 1 teaspoon of finely minced fresh rosemary
  • 1 cup cooked chestnuts, broken into pieces
  • pappardelle (about 1 lb.)
Instructions
  1. Take the leftover beef stew, and cut, or shred the chunks of beef into small pieces.
  2. Place the beef in a saucepan with the canned cherry tomatoes, the wine, the chestnuts and the rosemary and let it all simmer for about ½ hour to 45 minutes.
  3. Boil the pasta until it is cooked and toss gently with the sauce.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2020/11/pappardelle-with-beef-ragu-and-chestnuts.html