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
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.