Beef and beetroot stew with pappardelle noodles

Ingredients:

• 900 g beef neck, cut into pieces
• 2 to 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 large bay leaf
• 1 small carrot, finely chopped
• 1 onion, chopped
• 2 tbsp tomato paste
• 3 cups beef broth
• 5 to 6 medium beetroots
• 450 g pappardelle pasta
• 1/2 tbsp. grated Parmigiano-Reggiano cheese
• Chopped parsley for garnish

Preparation:

1. Bring the meat to room temperature, then pat dry and season with salt and pepper. Heat oil in a casserole over medium-high heat. Fry the meat until well caramelized and browned, then remove to a plate and set aside.
2. Add the garlic, bay leaf, carrots, and onion to the pan. Reduce the heat and simmer for 5 minutes. Add the tomato paste, cook for 1 minute, then add the broth and return the beef to the pan. Cover and reduce the heat to low. Cook until the meat is very tender, stirring occasionally and adding a little water, 2 to 2.5 hours.
3. Preheat oven to 220°C.
   
   Trim the beets so they stand upright and drizzle with olive oil. Season the beets with salt and pepper, wrap in aluminum foil, and roast until tender, 40 to 45 minutes. Cool the beets and peel them with paper towels, then dice.
4. Shred the meat with a fork, then add the beets to the sauce and stir. Cool and store the stew for another meal. Before serving, reheat over medium heat and add a little broth, if necessary, to thin it out.
   
   Cook the pappardelle in salted boiling water until al dente, drain, and reserve 1 cup of the pasta water. Toss the pasta with this water and half of the ragu. Add the pasta and top with the ragu. Sprinkle with cheese and garnish with parsley.
   
   Recipe beef with root vegetables.