Beef-red wine ragout with macaroni

Name: Beef-red wine ragout with macaroni
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 collar Soup vegetables; 2 red onions; 1/2 bunch Thyme; 1 Garlic clove; 500 g Fillet of beef; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 100 ml dry red wine; 300 ml Vegetable broth (instant); 320 g Macaroni (pasta); 1 Tomato

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 collar Soup vegetables
2 red onions
1/2 bunch Thyme
1 Garlic clove
500 g Fillet of beef
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
100 ml dry red wine
300 ml Vegetable broth (instant)
320 g Macaroni (pasta)
1 Tomato

Directions

1
Clean, wash and drain the soup vegetables. Cut leek into fine rings. Cut remaining soup vegetables into fine cubes. Peel onions and cut into slices. Wash thyme, dab dry and pluck leaves from the stems, except for a few for garnishing. Peel garlic and press it through a garlic press.
2
Wash the beef fillet, dab dry and cut into cubes. Heat oil in a pan. Brown the meat in it all around. Season with salt and pepper. Take out. Roast the prepared vegetables in hot frying fat. Add onions and garlic and fry briefly. Season with salt, pepper and thyme. Stir in tomato paste and add red wine and vegetable stock. Add meat, bring to the boil and simmer covered for 10 minutes. Meanwhile cook pasta according to package instructions. Wash tomato, rub dry, cut out seeds and finely dice the flesh.
3
Add onions and garlic and fry briefly. Season with salt, pepper and thyme. Stir in tomato paste and add red wine and vegetable stock. Add meat, bring to the boil and simmer covered for 10 minutes. Meanwhile cook pasta according to package instructions. Wash tomato, rub dry, cut out seeds and finely dice the flesh. Serve pasta and ragout together. Sprinkle with diced tomatoes and garnish with thyme