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Recipe: Beef Ragu with Pappardelle

Ingredients:

  •  500g grass fed gravy beef
  • 2 tsp oil
  • 1 large carrot, diced
  • 1 large onion, diced
  • 2 large celery sticks, diced
  • 2 cloves garlic, crushed
  • 2 cups beef stock
  • 1/2 cup red wine
  • 2 tablespoons balsamic vinegar
  • 400g can diced tomatoes
  •  3 sprigs of fresh thyme or 3/4 tsp dried thyme
  • 3 tbsp tomato paste
  • 2 bay leaves
  • 500g pappardelle pasta

Method:

  • Heat a heavy based saucepan on high heat and add 1 tsp oil.  Season gravy beef with salt and pepper and then brown on both sides.  Transfer to a plate.
  • Add 1 tsp oil and add onion, carrot, celery and garlic and saute for 3-4 mins.  Add to bottom of slow cooker.
  • Stir in remaining ingredients including beef and cook on low for 4-6 hours.
  • Remove beef to a plate and roughly shred with two forks.
  • Blend sauce then return beef to slow cook and gently mix through.
  • Cook pappardelle according to instructions, divide amongst four bowls and top with beef ragu.
  • Serve topped with parmesan.

 

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