Carino's Italian is a United States-based chain of Italian food casual dining restaurants. It has more than 170 restaurants with branches in about 30 states. Headquartered in Austin, Texas, the concept is owned by Fired Up, Inc., which was founded in 1997 by partners and former Brinker International executives Norman Abdallah and Creed Ford. Prior to 2006, restaurants were called Johnny Carino's Country Italian, Johnny Carino's Italian then changed to Carino's Italian Grill.

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Shredded Beef Pappardelle


A very popular dish on our menu that uses braised pot roast 
served with pasta in a burgundy wine and tomato cream sauce.

SHREDDED BEEF PAPPARDELLE
Carino's Italian Copycat Recipe

Serves 6-10

2-3 pounds lean chuck roast
1 (32 oz) jar marinara sauce (not spaghetti sauce or pasta sauce)
2 (14 1/2 oz) cans Italian style diced tomatoes
2-3 large carrots
1 (32 oz) box beef broth
1 (8 oz) can tomato sauce
3 tablespoons tomato sauce
1 pound pappardelle pasta
6 large garlic cloves
1 large yellow onion
1 1/2 cups heavy whipping cream
italian seasoning
fresh cracked black pepper
salt
onion powder

Preheat oven to 325 degrees or get slow cooker out and set it to high. Season roast with Italian seasoning, onion powder & cracked black pepper set aside. Chop 1/4 of the onion in a dice, chop 4 cloves of garlic set aside. Brown roast on both sides in olive oil over Medium high until it has a nice crust then take it out and set aside. Place diced onion in pan and saute for a couple minutes until almost translucent, then add the garlic saute for another minute . Deglaze the pan with the beef broth getting all the yummy bits off the bottom. Add the tomato sauce and tomato paste and let it simmer for a couple minutes. Place roast in Dutch Oven or Slow Cooker and cover with Broth mixture and cook for 2.5 hours until it is fork tender. (This part can be done the day before).

While roast is braising prep for sauce. Slice remainder of onion very thinly and it should be in quarters so there aren't long strips of onion. (if you don't care for a lot of onion texture dice very small). Peel and dice carrots about the size of. large peas. Chop 2 cloves garlic.

Saute Carrots on medium high in 2 tablespoons olive oil for about 8 minutes until they start to soften. Add onions continue sauteing for another 8 minutes. Add garlic some salt and pepper and 1 tablespoon sugar keep sauteing on medium low for about 20 minutes or so until they are almost caramelized then set aside.

When roast is done take it out of broth and set aside to cool so it will be easier to handle when you shred it.  At this point if it's same day skim as much fat off the top of the broth as you can then take 3 cups broth and put it in a Pot large enough to put all the marinara, Shredded beef and remainder of ingredients (put remainder in freezer/Fridge for later use in soups or stews) and let it simmer until it reduces almost by 1/2 this will help create a great intense flavor. (If you are cooking the day before put braising liquid in fridge overnite to let the fat separate and remove fat that way.).

Once braising liquid has reduced by half add marinara, vegetables and the canned tomatoes to it, letting the flavors combine stirring frequently over medium heat for about 30 minutes. Put water on to boil pasta. Shred or pull apart Beef with your fingers getting rid of all the fat. Add cream to Marinara then add the beef and stir to combine letting it simmer for a few minutes while the pasta cooks.

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