My new FAVORITE pasta, it’s thin and delicious and pairs wonderfully with this beef & mushroom ragu.

Filet of Beef & Mushroom Ragu with Tagliardi Pasta
Serves 4
 
1 pound filet of beef, trimmed
2 tablespoons extra virgin olive oil
1 small yellow onion, diced (1 cup)
¼ cup diced carrots
2 garlic cloves, minced
1 teaspoon fresh thyme leaves, chopped
1-2 slices of pancetta, chopped (optional)
½ cup red wine
1 tablespoon tomato paste
28 ounces crushed tomatoes
2 cups beef broth
5 ounces baby bella mushrooms, sliced
Kosher salt and pepper to taste
¼ cup Parmesan cheese, grated
Fresh parsley, chopped
Shaved Parmesan cheese
9 ounces dried Tagliardi Pasta
 
 
Cut the trimmed beef into medium chunks and season with salt and pepper.
 
In a Dutch oven or large saucepan heat 1 tablespoon of oil over medium-high heat. Add the beef and cook, turning occasionally, until browned on all sides, 3 to 5 minutes. Remove the beef and set aside.
 
In the same pan heat the remaining tablespoon of oil in the saucepan over medium-high heat. Add the onion and carrots and cook for 4-5 minutes then add the garlic, thyme and pancetta cook 1-2 minutes.  Next, add the red wine to deglaze the pan, stirring until almost evaporated.  Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute more.
 
Return the beef to the saucepan and add the beef broth and tomatoes. Simmer over low heat covered, stirring occasionally, until the beef is tender, 45-60 minutes.  Season with salt and pepper to taste.
 
Cook the pasta according to the package directions and drain.
 
Add the mushrooms to the saucepan and cook, stirring occasionally, until tender, 8-10 minutes.  Check for seasoning then toss the pasta with the ragu and the Parmesan cheese.
 
Garnish with chopped fresh parsley and shaved Parmesan cheese.

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Beef Wellington
Serves 6-8
 
1.5 lbs. filet of beef
Kosher salt and black pepper
2 tablespoons extra virgin olive oil
1 medium shallot
1 garlic clove
6 ounces mixed mushrooms (crimini, shiitake, oyster or baby bella)
6 slices (3 oz.) prosciutto
Dijon mustard
1 sheet Puffed pastry, thawed
Flour
2 egg yolks, beaten
 
 
Pre-heat oven to 400 degrees.
 
In a large sauté pan heat the oil.  Season the beef with salt and pepper and sear all sides quickly.  Remove from the pan and set aside. 
 
In a food processor, puree the shallot, garlic and mushrooms.  Heat a non-stick dry skillet and cook the mushroom mixture for a few minutes to remove any moisture. Remove from the pan and let cool.

 
Line a flat surface with plastic wrap (about 12×16), lay the prosciutto out flat slightly overlapping, spread the mushroom mixture on top of the prosciutto. 
 
Lightly brush the seared beef with mustard then lie on top of the mushroom mixture and roll tight and refrigerate for 20 minutes.
 
On a lightly floured surface, roll out the pastry.
 
Remove the plastic wrap from the beef and place in the center of the puffed pastry.  Brush all outer sides with some of the egg yolks and wrap the beef tucking under at the ends.  Place on a baking sheet and refrigerate for 5 minutes.  Remove, then brush the top and sides with the remaining egg yolks, score top with a sharp knife and season the top with kosher salt (1/2 tsp.).  Bake for 40 minutes, remove from oven and let rest for 10 minutes before slicing.

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