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Pappardelle with Balsamic Braised Beef and Kale

Pappardelle with Balsamic Braised Beef and Kale



Beef is slow-braised to create a deeply rich and flavorful sauce, which when tossed with fresh pappardelle noodles is the very best version of sophisticated comfort food. The sweetness of the balsamic imparts its flavor all the way through, cutting any acid from the tomatoes. Spend a few minutes making the mirepoix, then leave it in the oven while you go about your day. When tossed with the fresh pasta, the sauce thickly coats the noodles and is the perfect blend of starchy goodness and succulent beef. Pair with a glass of full-bodied red wine to complement every bite.


Tasting notes - Poventa


Poventa from Cantina Buccelletti is a warmly robust wine, echoing its name meaning a sheltered haven in the Val di Chiana Dialect. Crafted through careful maceration of Sangiovese and Syrah, it exudes a delightful aroma of black cherries. On the palate, it presents a full-bodied, rather tannic taste, promising a memorable sensory experience. The pleasant black cherry aroma and bold taste make it a perfect accompaniment to red meats, roasts, mature cheeses, and a hearty pasta, especially when served at 65F




  • 2 lbs lean beef roast (eye of the round, chuck, etc.)
  • 2 tsp sea salt
  • 1 bell pepper
  • 1 stalk celery
  • 1 small carrot
  • 1 cooking onion
  • 4 cloves garlic
  • ¼ cup olive oil, divided
  • 2 tsp sea salt
  • 2 tsp ground black pepper
  • 1 tbsp dried thyme leaves
  • 2 tsp anise seeds
  • 1 cup balsamic vinegar
  • 1 28 fl oz can crushed tomatoes
  • ½ cup water
  • 3 stalks curly green kale
  • 2 tsp olive oil
  • 5 eggs
  • 3 cups all purpose flour
  • 2 tsp sea salt
  • 3 tbsp extra virgin olive oil


Slice the beef into large 2-inch cubes, sprinkle with sea salt, and set aside.

Mince the bell pepper, celery, carrot, onion and roughly chop the garlic. In a Dutch oven or heavy-bottomed pot, heat half the olive oil over medium heat. Add the minced vegetables and cook stirring occasionally until they are translucent and soft, about 8 minutes. Sprinkle it with sea salt, pepper, thyme, and anise seeds and stir well. Add remaining oil and cook over low heat, stirring once or twice until the vegetables have reduced by half and are very soft, about 10 more minutes. Increase the heat to medium-high, and pour in half the balsamic vinegar, scraping up any vegetables that have stuck to the pan and deglaze.

Preheat the oven to 325°F

If using a Dutch oven, nestle the beef into the mirepoix mixture, and pour in the remaining balsamic vinegar, tomatoes and add the water if needed to ensure the beef is covered in the braise. Or place the beef in an oven-proof baking dish and top with mirepoix, remaining balsamic, tomatoes, and water if needed to ensure the beef is covered in the braise.

Cover the Dutch oven or baking dish and place it in the preheated oven. Roast for one hour.

While the beef is cooking, place 2 cups of flour on the counter and make a well in the center. Crack the eggs into the well and, using your finger or a fork, mix the eggs gently, then slowly stir to incorporate the flour into the eggs., forming a soft, sticky dough. Sprinkle the dough with half the remaining flour and begin to knead, adding more flour as needed until the dough no longer sticks to the counter and is soft and smooth. Wrap in plastic wrap and place in the fridge to set, about 30 minutes.

Remove the kale leaves from the stalk and tear into bite size pieces and place in a small mixing bowl. Drizzle with olive oil and massage well, until the kale is a bright glossy green.

Remove the beef from the oven and check the level of the liquid, to ensure the beef is still submerged, adding a little more water if needed. Rotate the dish and place back in the oven for an additional 30 to 45 minutes, until the braise has thickened into a rich and deep burgundy-colored sauce, and the beef can be pulled apart with a fork. Remove from the oven, and using two forks, shred the beef into bite-sized chunks, add the massaged kale, mix well to coat with the sauce, and then set aside to rest.

Divide the pasta into four parts and roll the one piece into a long thin rectangle using a rolling pin. Repeat with the remaining pasta dough. Roll each piece through a pasta maker or with a rolling pin to ¼ inch thick. Fold the pasta like a vertical xylophone into a pile on a cutting board, then using a sharp knife, cut it into ½ inch strips. Toss the pasta with a little flour, separating the stands.

Bring a pot of salted water to a boil, add the pasta, and cook for 2 to 3 minutes, until the pasta is white and cooked through. Drain the pasta and add to a large serving bowl. Top the pasta with the beef and braise; using tongs, toss the pasta in the sauce, generously stirring it together. Continue to turn to ensure the pappardelle is well coated in sauce. Divide between four plates and serve immediately with a dusting of freshly grated parmesan cheese.

Pasta will store for up to three days in an airtight container in the fridge.


The Buccelletti Winery, located in the unspoiled Valle di Chio in Tuscany, produces quality white and red wines. Sangiovese, Syrah, Merlot, Trebbiano, Grechetto and Vermentino are the grapes from which we produce our wines. These varietals enhance our territory from which has always been suited for the cultivation of wine.


Aging: 18 months in ‘tonneau’ barrels and 18 months in bottles

Grapes: Sangiovese and Syrah

Color: Ruby red

Aroma: Pleasant, sour black cherry

Taste: Full-bodied, rather tannic

Serve at: 65°F

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