20 Hour Braised Chuck Roast, Sauce and Pappardelle

20 Hour Braised Chuck Roast with Tomato Sauce and Pappardelle Serves 4-6

This dish makes for a great first course, otherwise known in the Italian meal structure as a primo. It is very simple to make, however, it is a 20-hour preparation (with the braise).

Ingredients:

For the pasta:

1 package (500g) Pappardelle Pasta from Antico Morelli Pastificio

Cook in salted water (we recommend using 1TB (14g) of Riserva del Mare fine sea salt per 1 Quart (1 liter) of water) It should be as salty as the sea.

Method: cook for 6 minutes in boiling water

For the Braise:

1 chuck roast

1 qt stock (beef or vegetable)

1 can tomato paste

2 Tb Riserva del Mare fine sea salt

1 Tb Peppercorns

1 Tb Fennel Seed

Method: Season the meat with sea salt. In a crock pot on high heat put all ingredients for 8 hours (overnight). In the morning turn the crock pot on low.

For the sauce:

4 Tb butter

2 onion, minced

2 carrot, minced

2 celery, minced

5 garlic cloves, paste

1 cup red wine

1 can of tomato, crushed or chopped

1 cup beef braise jus.

1/2 cup cream

tt Riserva del Mare fine sea salt

Method: Over medium-high heat, melt the butter in a sauce pot. Sweat the onions and season. Add in the other minced vegetables to sweat and season to layer flavors. Cook the garlic paste. Add in the wine and reduce to sec. Add in the tomato and cook out for 20 minutes. Add in the beef jus and cook for 3 hours on a low simmer, remember to stir often. When finished add in the cream and stir.

For the pasta:

1 package (500g) Pappardelle Pasta from Antico Morelli Pastificio

Cook in salted water (we recommend using 1TB (14g) of Riserva del Mare fine sea salt per 1 Quart (1 liter) of water) It should be as salty as the sea.

Method: cook for 6 minutes in boiling water Method:

To Finish:

4TB D.O.P. Chianti Classico Extra Virgin Olive Oil from Dievole

6oz grated Parmesan Reggiano

Method:

Shred the beef and add it to the pasta sauce, then toss the pappardelle into the pasta sauce. Garnish with finishing salt, extra virgin olive oil, and Parmesan Reggiano.