Beef ragout with pappardelle

Name: Beef ragout with pappardelle
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 4
Ingredients: 2 Onions (about 80 g each); 2 Carrots (about 100 g each); 750 g Beef from the leg; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 2 Garlic cloves; 1 l Tomato juice; 250 ml dry red wine; 1 Bay leaf; 6 Peppercorns; 400 g Noodles (e.g. pappardelle); 7-10 Tbsp Pepper; 1/2 bunch Chives; 50 g Parmesan cheese

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 4

2 Onions (about 80 g each)
2 Carrots (about 100 g each)
750 g Beef from the leg
7-10 Tbsp Salt
2 TABLESPOONS Oil
2 Garlic cloves
1 l Tomato juice
250 ml dry red wine
1 Bay leaf
6 Peppercorns
400 g Noodles (e.g. pappardelle)
7-10 Tbsp Pepper
1/2 bunch Chives
50 g Parmesan cheese

Directions

1
Peel and chop the onions. Peel the carrots, cut them in half lengthwise and slice them. Wash the meat, dab dry, cut into cubes and season with salt. Heat oil in a large pan. Fry the meat, carrots and onions for 3-5 minutes in portions until golden brown and place in a frying pan.
2
Peel and finely chop the garlic. Heat the rest of the frying set in the pan again. Add 300 ml tomato juice, red wine, bay leaf, peppercorns and garlic, loosen the remaining roasting tin and pour into the roaster. Pour in 700 ml tomato juice, bring to the boil, cover and stew for about 4 hours at low heat. Stir occasionally and add some water if necessary
3
After the cooking time has expired, reduce the ragout to a creamy, open consistency for approx. 15 minutes over a high heat, stirring repeatedly. Cook the pasta in boiling salted water according to the instructions on the packet. Season the ragout with salt and possibly pepper. Wash chives, shake dry and cut into fine rolls. Slice the cheese thinly with a slicer. Drain the pasta and fold into the ragout. Arrange the ragout in plates, add parmesan and sprinkle with chives.