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Beef ragu with pappardelle

Published on 20 July 2020 at 14:16

For me this is the ultimate pasta sauce. A thick full-bodied beef sauce that has been cooking for over 3 hours. My advise: make a large batch and freeze it, then you will always have a great meal ready for after a long workday. A sauce like this ragu needs a thick pasta to stand up to it. For this recipe I have made some pappardelle which is normally a max of 2 cm wide but you can also make it thicker if you like to. Or prefer less work.. ;) You don't have to have a pasta machine for making your own fresh batch of pasta, a rolling pin will do just fine! 

RECIPE (4/6 persons)

Ingredients:

  • 800gr lean stew beef 
  • 4 celery stalks, chopped in little cubes
  • 4 carrots, chopped in little cubes
  • 2 big white onions, chopped
  • 2 garlic cloves, chopped
  • 2 cans of peeled tomatoes (San Marino)
  • 200ml white wine
  • 3 bay leaves
  • 3 sprigs of fresh thyme
  • 2 tbs tomato paste
  • 500ml beef stock 
  • 1 ts chili flakes (optional)
  • 1 tbs balsamic vinegar
  • Fresh parsley to garnish 
  • Parmesan cheese

Ingredients pasta:

  • 200gr flour
  • 2 eggs
  • Knife tip of salt

Method:

  1. Get a thick roasting pan or Dutch oven and fry the chunks of beef  in 1 tbs of oil on both sides to get a nice sear. 
  2. Turn the heat to low and add the onion, garlic, carrot and celery. Strip the leaves from the thyme and add them to the vegetables. Fry for 10 minutes until done. 
  3. Add the tomato paste and fry for 2 minutes to get rid of the bitterness. 
  4. Put the beef chunks back into the pan, add the canned tomatoes, bay leaves, white wine and beef stock. Put on the lit and let it stew for 3 hours or more on very low heat until the meat is tender. 
  5. Meanwhile make the pasta. Make a little well in the middle of the flour (with salt) and break the eggs. With a fork whisk the two eggs together, slowly mixing in the flour. I always leave my ball of dough to rest for 30 min, but you can get started on that straight away. Divide it into four pieces, and roll them out seperately until it's almost see through (around 1mm). Cut them in the desired form and boil them straight away in heavily salted water for 1/2 minutes. 
  6. Before serving, add the balsamic vinegar to the beef stew and stir.
  7. Drain the pasta and plate with the beef ragu. Sprinkle some fresh parsley and parmesan on top to finish it off. Enjoy!
Rating: 5 stars
2 votes

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