"A beautiful rich ragu with slow cooked beef and pappardelle pasta."
Beef Pappardelle
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Prep time 10mins
Cook time 2hrs 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 3 1/3 pounds beef, slow cooking cut into 4 chunks
- 2 diced carrots
- 1 diced onion
- 2 cloves diced garlic
- 2 cans plum tomatoes
- 10 ounces red wine
- 1 beef stock, pot for 200 ml (7 ounces)
- 1/2 cup grated parmesan
- Grated Parmesan to serve
- 10 1/2 ounces pappardelle pasta
- 2 tablespoons tomato puree
- 1 teaspoon dried thyme
- Fresh parsley to serve
- Salt and pepper to taste
Method
Step 1
Heat a large pot with oil until very hot. Sear the beef until very brown on both sides. Should take 3-5 minutes.
Step 2
Remove the beef from the pot. Add a little more oil, turn the pot down and cook the onion and garlic until softened. Add the carrot and cook for another 5 minutes.
Step 3
Add the tomatoes, thyme, wine, beef stock, and return the beef to the pan. Season with salt and pepper. Let it simmer for 2 hours, stirring occasionally until beef is tender enough to shred.
Step 4
Once the beef is tender, remove from the pot and shred with a fork. Return the beef to the pot and simmer for a further 20 minutes.
Step 5
Cook the pappardelle for 12 minutes.
Step 6
Stir the pappardelle into the ragu mix and add Parmesan.
Step 7
Stir in the half cup of Parmesan. Season to taste with salt & pepper.
Step 8
Serve with some more Parmesan grated on top and some fresh parsley.