Noodles with beef ragout & cranberries

Name: Noodles with beef ragout & cranberries
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 200 g small onions; 1 bunch of greens; 1 Branch rosemary; 600 g Beef goulash; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Tomato paste; 1⁄4 l Red wine; 75 g dried cranberries; 1 Bay leaf; 0?$? Juniper berries; 1–2 Cloves; 400 g Noodles (e.g. pappardelle)

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

200 g small onions
1 bunch of greens
1 Branch rosemary
600 g Beef goulash
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
2 TABLESPOONS Tomato paste
1⁄4 l Red wine
75 g dried cranberries
1 Bay leaf
0?$? Juniper berries
1–2 Cloves
400 g Noodles (e.g. pappardelle)

Directions

1
Peel onions and cut them into thin slices. Clean or peel, wash and finely dice the soup greens. Wash the rosemary and chop the needles finely. Dab the goulash dry and dice smaller.
2
Heat the oil in a casserole dish. Brown the meat in it for about 10 minutes all around. Season with salt and pepper. Add vegetables, onions and rosemary and fry briefly. Stir in tomato paste and sauté briefly.
3
Pour on red wine and a good 300 ml water, bring to the boil. Add cranberries and spices. Cover and stew for about 1 1⁄2 hours.
4
Cook the pasta in plenty of boiling salted water according to the instructions on the packet. Season ragout with salt and pepper. Drain the noodles, put them back into the pot and mix with the ragout. Serve.