Hunter’s Style Pappardelle

Serves 6

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds top sirloin beef, cut into 1 inch chunks
  • 1 tablespoon all purpose flour
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 3 cups yellow onion, diced (3/4-inch)
  • 2 cups button mushrooms, sliced (4 oz.)
  • 1 1/2 cups California Black Ripe Olives, whole, pitted
  • 1 1/2 cups green bell pepper, diced (3/4 inch) (6 oz.)
  • 1/2 cup red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped marjoram
  • 1 tablespoon chopped thyme
  • 1 bay leaf
  • 3 cups beef stock
  • 3 tablespoons chopped parsley
  • 1 tablespoon unsalted butter
  • 5 cups cooked pappardelle noodles, (1 1/2 lbs.)

Directions

  1. Heat olive oil in a Dutch oven or large stockpot over medium-high heat.
  2. Add beef , sprinkle in flour, salt and pepper and cook for 2-4 minutes, turning until evenly browned.
  3. Stir in onions and mushrooms and cook over medium heat for 10 minutes, stirring occasionally.
  4. Add California Ripe olives, green peppers, red wine, tomato paste marjoram, thyme and bay leaf and cook for 2-3 minutes.
  5. Pour in stock, bring to a boil , then turn down to simmer.
  6. Simmer for 2 hours over low heat.
  7. Remove from heat and stir in 1 tablespoon of parsley.
  8. In a large sauté pan, melt butter over medium heat.
  9. Add pappardelle noodles and remaining 2 tablespoons of parsley and toss until evenly combined.
  10. Pour beef sauce over buttered noodles and serve immediately.