Pot Roast Pappardelle

I've been looking for a recipe like my beloved dish at one of my favorite places to go on a date, Caffé Molise, and I think I found a good one!  Of course the boys put their noses in the air because, gasp, there are tomatoes in it, but Thom, Kapree and I all loved it.  Thom and I agreed that next time I will double the 'sauce' because there wasn't nearly enough of it's goodness to smother the pasta and meat.  This recipe is a winner!


Pot Roast Pappardelle
Recipe adapted from The Crumbly Cookie


Ingredients:

1 (2½ to 3 pound) boneless chuck roast, tied
Kosher salt
Freshly ground black pepper
3 tablespoons olive oil
1 large yellow onion, finely chopped
2 carrots, peeled and finely chopped
2 celery ribs, finely chopped
2 garlic cloves, lightly crushed
1½ teaspoons finely chopped fresh thyme
1 cup dry white wine (I used cooking wine)
1 (14-ounce) can diced tomatoes, undrained
1 package papardelle pasta (I got mine at Trader Joe's, I have also found it at Harmons)
freshly grated parmesan cheese, for serving

Directions:

Heat oven to 325 degrees. Season the roast on all sides with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Once the oil is hot, place the roast in the pot and brown it on all sides, turning it every 3 to 4 minutes for even coloring. Transfer the browned roast to a plate. Reduce heat to medium, add onions, carrots, celery, and garlic, and sauté, stirring frequently, for about 10 minutes, or until the vegetables are tender and the onion is golden. Stir in the thyme, wine, tomatoes, and ½ teaspoon salt. Return the meat to the pot, along with any juices that accumulated on the plate. Bring liquid to a simmer, cover, and place the pot in the oven.  Braise the meat, turning it every 45 minutes or so, for about 2½ hours, or until the meat is fork-tender and the sauce has thickened.
When the meat is almost done, bring a large pot of salted water to a rolling boil. Add the pasta and stir to separate the noodles. Cover the pot until the water returns to a boil, then uncover and cook the pasta according to package directions, until al dente. Drain the pasta.  Remove the roast from the pot, and slice or shred it. Serve with the pasta and sauce, topped with the cheese.