Rustic Beef Pappardelle with Wild Mushroom Ragu

Step 1: Heat olive oil in a large skillet over medium-high heat. Sear the beef tips until browned. Remove and set aside.

Step 2: In the same skillet, add onions and cook until translucent. Add garlic and mushrooms, cooking until mushrooms are tender.

Step 3: Pour in red wine to deglaze the pan, scraping up browned bits. Let it reduce by half.

Step 4: Stir in beef broth, return beef tips to the skillet, and simmer for 20 minutes. Cook pappardelle according to package instructions.

Step 5: Add heavy cream to the beef mixture and season with salt and pepper. Toss with pappardelle and serve hot, garnished with fresh parsley.