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Pappardelle with Tuscan Beef Ragù
You can use any type of long, flat pasta for this dish. We prefer canned whole tomatoes that have been crushed by hand because they break down more easily than diced tomatoes, yielding a ragù that coats and combines nicely with the pasta.
tablespoons extra-virgin olive oil
medium garlic cloves, minced
01In a 12-inch skillet over medium, combine the oil, garlic and tomato paste. Cook, stirring, until the paste begins to brown, 1 to 3 minutes. Stir in the canned tomatoes with juices and bring to a simmer. Cook, stirring occasionally, until slightly thickened, 5 to 7 minutes. Add the beef stew to the skillet and cook, stirring occasionally, until heated, 5 to 7 minutes. Using the back of a spoon or a spatula, break the chunks of meat into bite-size pieces. Taste and season with salt and pepper.
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