Pappardelle mit beef ragout

Name: Pappardelle mit beef ragout
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 3 Onions; 3 Garlic cloves; 1 red chilli pepper; 3-4 Carrots; 2 stem(s) Sage; 2 Branch/s Rosemary; 3 Stem/s Thyme; 3-4 Tbsp Oil; 800 g Beef goulash; 2-3 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Sweet peppers; 3 TSP Tomato paste; 1 bottle(s) (à 0.75 l) dry red wine; 1 can(s) (à 850 ml) Tomatoes; 300-400 g wide ribbon noodles (e.g. pappardelle); 40 g Parmesan (piece)

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

They are made for each other, complement each other in the most delicious way ... If we bring the right two together, then Amore is in the air - and on your plate

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

3 Onions
3 Garlic cloves
1 red chilli pepper
3-4 Carrots
2 stem(s) Sage
2 Branch/s Rosemary
3 Stem/s Thyme
3-4 Tbsp Oil
800 g Beef goulash
2-3 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Sweet peppers
3 TSP Tomato paste
1 bottle(s) (à 0.75 l) dry red wine
1 can(s) (à 850 ml) Tomatoes
300-400 g wide ribbon noodles (e.g. pappardelle)
40 g Parmesan (piece)

Directions

1
For the ragù, peel and chop the onions and garlic. Clean, seed and wash the chilli and cut into fine rings. Peel and wash the carrots, quarter them lengthwise and cut into small cubes. Wash sage, rosemary and thyme and shake dry.
2
Heat the oil in a casserole. Brown the meat in it in portions. Fry onions, garlic, carrots, chilli, sage, rosemary, thyme and bay leaf briefly with the last portion.
3
Put all the meat back into the pot. Season with salt, pepper, 1 pinch of sugar and paprika. Sweat the tomato paste briefly. Deglaze with wine and bring to the boil. Add the tomatoes, bring to the boil and stew covered for about 2 1⁄2 hours. Stir from time to time.
4
Cook the pasta in boiling salted water according to the instructions on the packet. Slice Parmesan cheese into shavings or grate coarsely. Season ragù with salt, pepper and 1 pinch of sugar. Remove herb stems and twigs. Drain the pasta. Serve with ragù and parmesan.
5
Pour wine into the roaster after browning. This will dissolve the roasting substances. During braising, the meat also absorbs the aromas of the wine.