Name: Espresso Ancho Beef Pappardelle
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6
Ingredients: 3 pounds boneless beef chuck roast, trimmed and patted dry; 2 teaspoons kosher salt, plus more to taste; 1 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 3 dried ancho chiles, stemmed and seeded; 1 cup boiling water; 1 large yellow onion, finely chopped; 4 garlic cloves, minced; 2 tablespoons tomato paste; 1 cup dry red wine; 2 cups beef broth; 1 tablespoon instant espresso powder; 1 ounce dark chocolate (70% cacao), finely chopped; 1 teaspoon ground cumin; 1 teaspoon dried Mexican oregano; 1 cinnamon stick; 2 bay leaves; 1 pound dried pappardelle pasta; 4 ounces queso fresco, crumbled; 1/4 cup fresh cilantro leaves, chopped

Description

Chuck roast is seared and braised in the Dutch oven with espresso, ancho chile, and a touch of dark chocolate for a completely original fusion of Italian ragu technique and bold Mexican flavors, yielding a deeply savory, slightly smoky sauce. Shredded beef is tossed with al dente pappardelle and finished with queso fresco and cilantro, turning the unlikely pairing into a rich, balanced dinner. Slow-cooked for 3 to 4 hours, it highlights the chuck roast's collagen breaking down into silky texture.

Cultural Background

Italian ragu originates from Bologna in Emilia-Romagna, where slow-braised meats in tomato or wine sauces have been a staple since the 18th century for coating wide pastas like pappardelle. Ancho chiles and dark chocolate draw from Mexican mole traditions dating back to pre-Columbian and colonial eras in central Mexico, where chiles and cacao create complex savory sauces. This fusion echoes modern cross-cultural cooking that merges European braising methods with Latin American spice profiles for innovative tavern-style dishes.

Recipe Info

PREP TIME: 30 minutes
COOK TIME: 3 hours 30 minutes
TOTAL TIME: 4 hours
SERVINGS: 6
DIFFICULTY: Medium

Ingredients

3 pounds boneless beef chuck roast, trimmed and patted dry
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
3 dried ancho chiles, stemmed and seeded
1 cup boiling water
1 large yellow onion, finely chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup dry red wine
2 cups beef broth
1 tablespoon instant espresso powder
1 ounce dark chocolate (70% cacao), finely chopped
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1 cinnamon stick
2 bay leaves
1 pound dried pappardelle pasta
4 ounces queso fresco, crumbled
1/4 cup fresh cilantro leaves, chopped

Instructions

Preheat oven to 325°F. Season the chuck roast generously with 2 teaspoons salt and 1 teaspoon pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Transfer to a plate and set aside.
Reduce heat to medium. Add the ancho chiles to the pot and toast for 1-2 minutes until fragrant. Remove chiles, place in a bowl, cover with 1 cup boiling water, and soak for 20 minutes until softened. Drain, reserving 1/2 cup soaking liquid. Transfer chiles and reserved liquid to a blender with half the chopped onion, 2 garlic cloves, and blend into a smooth puree.
Add remaining onion and garlic to the Dutch oven and cook 5-7 minutes until softened. Stir in tomato paste and cook 1 minute. Add red wine, scraping up browned bits, and simmer until reduced by half, about 3 minutes.
Stir in the ancho puree, beef broth, espresso powder, dark chocolate, cumin, oregano, cinnamon stick, and bay leaves. Bring to a simmer. Return the seared chuck roast to the pot, nestling it into the liquid so it is about two-thirds submerged. Cover tightly and transfer to the oven.
Braise for 3 to 3.5 hours until the meat is fork-tender and reaches an internal temperature of 195-205°F, checking after 3 hours. Remove from oven. Discard cinnamon stick and bay leaves. Shred the beef directly in the pot with two forks, mixing into the sauce. Simmer uncovered on the stovetop over medium-low heat for 10-15 minutes to thicken if needed. Taste and adjust salt.
Meanwhile, cook pappardelle in a large pot of salted boiling water according to package directions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
Add drained pappardelle to the Dutch oven with the shredded beef sauce. Toss gently to coat, adding a splash of reserved pasta water if needed for silkiness. Divide among bowls and top with crumbled queso fresco and chopped cilantro.

Tips

- Sear the meat well for maximum flavor development before braising.
- Avoid lifting the Dutch oven lid during the first 2 hours of oven time to maintain steady temperature.
- Substitute 1 cup strong brewed espresso for instant powder if preferred, or use cotija cheese in place of queso fresco.

Nutrition

Calories: 680
Protein: 48g
Carbs: 52g
Fat: 28g