Start with Traeger braised beef. Add in homemade tomato sauce and pappardelle noodles, then top it all off with ricotta cheese for a mouth-watering, wood-fired pasta dish by Dennis the Prescott.
2 Pound boneless beef chuck roast, cut into 1-1/2 inch cubes
sea salt and freshly cracked black pepper
1 Tablespoon olive oil, plus more for drizzling
2 Sprig fresh rosemary
2 Sprig fresh sage
1 Medium Spanish onion, finely diced
1 Large carrot, peeled and diced
1 Stalk celery, diced
4 Clove garlic, minced
1 Teaspoon red pepper flakes
1 Tablespoon lemon zest
2 Cup dry red wine
1 Can (28 oz) diced tomatoes
water or beef stock
1/2 Cup Parmesan cheese, plus more for serving
3 Tablespoon butter
1 Pound dried pappardelle
1/2 Cup ricotta cheese
1/2 Cup fresh basil leaves, for garnish
2 Pound boneless beef chuck roast, cut into 1-1/2 inch cubes
To Taste sea salt and freshly cracked black pepper
1 Tablespoon olive oil, plus more for drizzling
2 Sprig fresh rosemary
2 Sprig fresh sage
1 Medium Spanish onion, finely diced
1 Large carrot, peeled and diced
1 Stalk celery, diced
4 Clove garlic, minced
1 Teaspoon red pepper flakes
1 Tablespoon lemon zest
2 Cup dry red wine
1 Can (28 oz) diced tomatoes
As Needed water or beef stock
1/2 Cup Parmesan cheese, plus more for serving
3 Tablespoon butter
1 Pound dried pappardelle
1/2 Cup ricotta cheese
1/2 Cup fresh basil leaves, for garnish