1 lb. beef chuck, cut into 1-inch cubes
1/2 tsp. salt
1/4 tsp. pepper
2 T. olive oil
1 large onion
4 cloves of garlic
1 tsp. rosemary
salt and pepper (to taste)
1 T. tomato paste
2 c. low-sodium chicken broth
1 (15 oz.) can crushed tomatoes
1 lb. sliced mushrooms (button, cremini or shiitake)
3/4 lb. noodles (pappardelle or fettuccine)
1/2 c. grated Parmesan cheese
Start with 1 lb. beef chuck, cut into 1-in. cubes. Heat 1 T. olive oil in a large saucepan or Dutch oven over medium high heat. Season beef with approx. 1/2 tsp. salt and 1/4 tsp. pepper. Cook, turning occasionally til browned on all sides, roughly 3-5 minutes. Transfer to plate.
Heat another T. of oil. Add chopped vegetables; one large onion, 2 carrots, 4 cloves of garlic, 1 tsp. rosemary, and season with salt and pepper. Cook til soft 6-8 minutes. Add 1 T. tomato paste, stir and cook another minute.
Return beef to pot. Add 2 c. low-sodium chicken broth and 1x 15 oz can crushed tomatoes. Reduce heat and simmer, covered stirring occasionally until beef is tender, roughly an hr to 75 minutes. Add one pound of sliced mushrooms (button, cremini or shiitake) and continue to cook, covered, giving an occasional stir, for another 10-12 minutes. Meanwhile, cook 3/4 lb. of noodle pasta such as pappardelle or fettuccine. Drain and return it to the pot. Now add the beef ragu as well as 1/2 c. of grated Parmesan cheese. Gently toss everything to combine. Sprinkle with more Parmesan cheese to serve.