Ragù alla napoletana with Castellane pasta

Name: Ragù alla napoletana with Castellane pasta
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 2 Carrots; 750 g Beef (from the leg); 2 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 1 TABLESPOON Tomato paste; 1⁄4 l dry red wine; 1 l Tomato juice (bottle); 1 Bay leaf; 6 Peppercorns; 500 g short pasta (e.g. Castellane)

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
285 mins

TOTAL TIME
285 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
2 Carrots
750 g Beef (from the leg)
2 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
1 TABLESPOON Tomato paste
1⁄4 l dry red wine
1 l Tomato juice (bottle)
1 Bay leaf
6 Peppercorns
500 g short pasta (e.g. Castellane)

Directions

1
Peel and finely dice the onions and garlic. Peel, wash and chop the carrots. Dab beef dry and cut into small cubes.
2
Heat the oil in a casserole or small roaster. Brown the meat in it in 2-3 portions at high heat. There should always only be enough meat in the pot so that the bottom is just covered.
3
Otherwise the meat will leave too much liquid and start to boil instead of frying. Fry the onions, garlic and carrots briefly with the last portion. Add the rest of the fried meat again. Season with salt and pepper.
4
Stir in tomato paste, sweat briefly.
5
Add red wine, tomato juice, bay leaf and peppercorns. Bring to the boil and braise covered over a low to medium heat for about 3 hours. Stir from time to time and add some water if necessary.
6
Approximately 15 minutes before the end of the cooking time, reduce the ragout without lid over a high heat until creamy, stirring frequently. The meat should be soft and fall apart. Season to taste with salt and pepper.
7
Meanwhile boil 3-4 l salted water (approx. 1 teaspoon salt per litre). Cook the noodles in it according to the instructions on the packet. Drain noodles and mix with the ragout.