Casareccia with beef ragout

Name: Casareccia with beef ragout
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 kg Beef goulash; 4 Onions; 150 g Carrots; 200 g Celeriac; 3 TABLESPOONS Oil; 2 Bay leaves; 7-10 Tbsp salt and pepper; 1 TABLESPOON Tomato paste; 1/4 l dry red wine; 1 glass (400 ml) Beef stock; 400 g Pasta (e.g. Casareccia); 4 Stem(s) flat leaf parsley; 7-10 Tbsp Sweet peppers

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 kg Beef goulash
4 Onions
150 g Carrots
200 g Celeriac
3 TABLESPOONS Oil
2 Bay leaves
7-10 Tbsp salt and pepper
1 TABLESPOON Tomato paste
1/4 l dry red wine
1 glass (400 ml) Beef stock
400 g Pasta (e.g. Casareccia)
4 Stem(s) flat leaf parsley
7-10 Tbsp Sweet peppers

Directions

1
Rinse the meat cubes briefly, dab dry and cut into 2 cm pieces. Peel and finely chop the onions. Peel, wash and finely chop carrots and celery.
2
Heat the oil in a frying pan. Sauté the meat in it vigorously while turning. Add onions, carrots, celery and bay leaf and fry.
3
Season with salt and pepper. Add tomato paste and sweat briefly while stirring. Deglaze with wine and stock, bring to the boil, cover and stew for 2-2 1⁄4 hours. Stir occasionally.
4
Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Wash parsley, shake dry, chop. Drain the noodles and let them drain. Season ragout with salt, pepper and paprika.
5
Arrange noodles and ragout and sprinkle with parsley.