Ragu Pappardelle

May 23, 2018

 

Three hour cooked beef ragu? Yes please! The best part about this is that once all the ingredients are combined, you can let this simmer for as many hours as you like. The longer it cooks the better the intenser the flavours will be. In true Italian Tradition we make our own pasta sauce once a year, so I used two bottles of our homemade stock, but the supermarket ones will also work well. This is one of my faves... Thank me later!

 

2 packets pappardelle

1.5kg beef chucksteak, cut into 5cm pieces

1 large brown onion, finely diced

2 medium sides carrots, finely diced

4  fresh roma tomatoes, roughly chopped

2 jars passata

4 cloves garlic crushed

1 tin diced tomatoes

2 tablespoons butter

1 cup dry red wine

3 Thyme sprigs

2 rosemary sprigs

2/3 good quality olive oil

2 bay leaves

chilli flakes (optional)

 

method

1. with a little olive oil in a large saucepan on medium heat brown off the beef in batches. set aside.

2. in the same saucepan add a little more olive oil,butter, garlic and onion and cook until a slightly coloured.

3. add the carrots and cook for a further 5mins.

4. add the beef, diced tomatoes, fresh tomatoes, red wine and passata and stir well.

5. add rosemary, bay leaves, thyme and season with salt and pepper. add chilli flakes that extra spicy hit!

6. now the best part of this is to let it simmer on a low heat for around 2-3 hours, stirring occasionally.

7.cook pappardelle according to packet instructions. serve pappardelle with a decent amount of ragu and grated pecorino cheese and a glass on vino!

8. enjoy x

 

 

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