Ciao Chow Linda

Pappardelle with Beef Ragù and Chestnuts

Author: Ciao Chow Linda

Ingredients

• 2 cups leftover beef stew (without carrots or peas or potatoes – just the meat and the sauce)

• 1 cup canned cherry tomatoes with the juice (1/2 of a 14 oz. can)

• 1/2 cup red wine

• 1 teaspoon of finely minced fresh rosemary

• 1 cup cooked chestnuts, broken into pieces

• pappardelle (about 1 lb.)

Instructions

1. Take the leftover beef stew, and cut, or shred the chunks of beef into small pieces.

2. Place the beef in a saucepan with the canned cherry tomatoes, the wine, the chestnuts and the rosemary and let it all simmer for about 1/2 hour to 45 minutes.

3. Boil the pasta until it is cooked and toss gently with the sauce.