Ragu alla Napoletana con fusilli (beef ragout with Pici)

Name: Ragu alla Napoletana con fusilli (beef ragout with Pici)
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 Olive oil; 2 Garlic cloves; 1 l Tomato juice; 250 ml dry red wine; 1 dried bay leaf; 6 Peppercorns; 400 g Pasta (e.g. Castellane); 7-10 Tbsp Pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
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 Olive oil
2 Garlic cloves
1 l Tomato juice
250 ml dry red wine
1 dried bay leaf
6 Peppercorns
400 g Pasta (e.g. Castellane)
7-10 Tbsp Pepper

Directions

1
Peel and chop the onions. Peel and wash the carrots, cut them into halves lengthwise and slice them. Wash the meat, dab dry, cut into cubes and season with salt. Heat oil in a large pan.
2
Fry the meat, carrots and onions for 3-5 minutes in portions until golden brown and place in a frying pan. In the meantime peel garlic and dice finely. Heat the rest of the frying set in the pan again.
3
Add 300 ml tomato juice, red wine, bay leaf, pepper and garlic, loosen the roasting set and pour into the roaster as well. Pour in 700 ml tomato juice, bring to the boil, cover and stew for about 4 hours at low heat.
4
Stir occasionally and add some water if necessary. After the cooking time has elapsed, reduce the ragout uncovered for about 15 minutes over a high heat until it is creamy. Meanwhile prepare the noodles in boiling salted water according to the instructions on the packet.
5
Season the ragout with salt and possibly pepper. Drain the pasta and fold into the ragout. Arrange the ragout in preheated plates.