Serves 4

Dairy-free

500g beefsteak tomatoes

1 medium carrot

2 garlic cloves

1 medium red onion

1 stalk celery

500g good quality minced beef

1 glass of red wine

500ml beef stock

1tbsp olive oil

2 bay leaves

fresh oregano

fresh thyme

sea salt & black pepper 

300g pappardelle or other pasta

PAPPARDELLE WITH SLOW COOKED BEEF RAGU

This traditional Italian classic is sure to hit your tastebuds! 

Blanch, skin and deseed the tomatoes. Finely chop the tomatoes, carrot, garlic, onion and celery. Heat 1 tbsp of olive oil in a large pan, and add the chopped veg. Once softened, add the beef and cook until brown.

 

Pour in the wine and cook until the sauce has reduced by half. Add the beef stock and bring to a boil, then turn down the heat, add the bay leaves, oregano and thyme and leave to simmer for 2 hours.

 

Stir regularly, and if the sauce gets too dry, add a little bit of water or more stock as needed. Season well with sea salt & pepper.

 

Cook the pasta. Toss the cooked pasta in the ragu and serve immediately.  

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©2020 by Tomeco