Ancho Chili Beef Ragu with Pappardelle

Ingredients

• 1 pound Beef shoulder, trimmed and cut into 2‑inch cubes
• 8 ounces Pappardelle noodles
• 2 tablespoons Ancho chili powder
• 14 ounces Canned diced tomatoes
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 1 cup Beef broth
• 2 tablespoons Olive oil
• to taste Salt
• to taste Black pepper
• 2 tablespoons Fresh cilantro, chopped (for garnish)(optional)

Instructions

1. 1

   Heat the olive oil in a large Dutch oven over medium heat. Add the onion and sauté 5 minutes until translucent, then add the garlic and cook 1 minute more.

2. 2

   Stir in the ancho chili powder, coating the aromatics for 30 seconds, then add the beef cubes and brown on all sides, about 5–7 minutes.

3. 3

   Pour in the diced tomatoes with their juices and the beef broth, bring to a gentle boil, then reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until the beef is fork‑tender and the sauce has thickened.

4. 4

   Season the ragu with salt and black pepper to taste. Meanwhile, cook the pappardelle in salted boiling water according to package directions (about 8–10 minutes), then drain.

5. 5

   Toss the cooked pappardelle with the beef ragu, divide between two plates, and garnish with chopped cilantro if desired.