@everything_delish: Cozy cooking nights and Creamy Beef Pappardelle with Toasted Breadcrumbs are officially upgraded with the new Sous™ and The Perfectionist™ by @Lotus. I’ve been using them nonstop, and the Sous™ truly acts like the perfect countertop Dutch oven! Once the sauce was ready, The Perfectionist™ stepped in for the final touch with the toasted sourdough breadcrumbs! If you love comfort food with big flavor, but want a more efficient, streamlined way to cook it, these new and just-released Lotus Professional Series tools are the upgrade that’s worth it! The Sous™ has become one of my most-used kitchen staples for pasta sauces, braises, and slow-simmered meals, while The Perfectionist™ adds that restaurant-quality finishing moment without any extra effort. Together, they make cooking feel effortless while still giving you those bold, homemade flavors you love! Get your Lotus products today at lotuscooking.com! #ad Pappardelle with Creamy Beef Ragu & Toasted Breadcrumbs Serves 4 Ingredients 2 tbsp tomato paste 3-4 beef ribs 2 garlic cloves, minced 2 large carrots, finely chopped 3 stalks of celery, finely chopped 1/2 white onion, diced 8 cups beef broth 1 1/2 cups red wine 1 tbsp olive oil 1/2 cup heavy cream 1/2 cup freshly grated Parmesan 1 bunch fresh rosemary 1 bunch fresh thyme A few dashes of Worcestershire sauce 1 box pappardelle 1/2 cup reserved pasta water Salt & pepper Toasted Breadcrumbs 3 slices sourdough, cut or torn into 1-inch cubes 1 tbsp olive oil Salt & pepper Garnish Chopped parsley Freshly grated Parmesan Salt & pepper Directions 1. Set The Sous™ to Sear mode. Add the olive oil to the tri-ply Dutch oven insert. Season the beef ribs with salt and pepper, then sear on all sides until deeply browned. Remove and set aside. Add the onions, carrots, and celery to the pot with a pinch of salt, cooking until softened, about 5 minutes. Stir in the garlic and cook for 1 minute. Add in tomato paste and cook for 2-3 minutes. 2. Return the ribs to the pot and pour in the beef broth, rosemary, thyme, Worcestershire, salt, and pepper. Switch the Sous™ to Slow Cook (Low) and cook for 3.5-4.5 hours, until the beef reaches 195-205°F and is fall-apart tender. Remove the ribs, shred the meat, and discard the bones. Return the shredded beef to the pot. Stir in the heavy cream and Parmesan, then simmer on Sauté for 5-10 minutes to thicken. 3. Preheat The Perfectionist™ to Air Fry at 450°F. Toss the sourdough pieces with olive oil, salt, and pepper, then air fry for 4-6 minutes, shaking halfway, until golden and crisp. Once cool, crush into breadcrumbs. 4. Cook the pappardelle in salted boiling water until al dente, reserving 1/2 cup of pasta water. Add the pasta directly into the ragu with a splash of the pasta water, tossing until glossy and coated. 5. Serve the creamy beef pappardelle topped with the toasted breadcrumbs, chopped parsley, freshly grated Parmesan, and more salt and pepper to taste. Serve and enjoy! #LotusCooking #pasta #holidayrecipes #EasyRecipe

Jamie Milne

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Region: CA

Wednesday 26 November 2025 20:07:31 GMT