Ribbon noodles with beef goulash sauce (pappardelle with ragu di manzo)

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
5 1
COOK TIME
210 mins
TOTAL TIME
210 mins

Ingredients

Servings: 4
  • 3 Onions
  • 1 red chilli pepper
  • 3 Garlic cloves
  • 400 g Carrots
  • 2 stems Sage
  • 2 branches Rosemary
  • 3 stems Thyme
  • 3-4 Tbsp Oil
  • 800 g Beef goulash
  • 2–3 Bay leaves
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Noble sweet paprika
  • 1 1/2 TABLESPOONS Tomato paste
  • 750 ml dry red wine
  • 1 can (850 ml) Tomatoes
  • 300 g wide ribbon noodles (e.g. pappardelle)
  • 25 g Parmesan cheese
  • 1 pinch Sugar
  • 7-10 Tbsp Thyme

Directions

  1. 1

    Peel and chop the onions. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into fine rings. Peel garlic and chop finely. Clean and peel carrots, wash if necessary, cut them lengthwise into quarters and cut into cubes. Wash sage, rosemary and thyme and shake dry.

  2. 2

    Heat the oil in a casserole dish. Brown the meat in it, possibly in 2-3 portions, while turning. Add the onions, carrots, garlic, chilli, sage, rosemary, thyme and bay leaf and fry briefly. Season with salt, pepper and paprika. Add tomato paste, stir in, sauté briefly. Deglaze with wine, bring to the boil briefly. Add tomatoes, bring to the boil, cover and stew at low to medium heat for about 2 1/2 hours. Stir from time to time. The meat should fall apart at the end of the cooking time.

  3. 3

    Prepare the pasta in boiling salted water according to the instructions on the packet. Remove shavings from the cheese with a peeler. Season goulash with salt, pepper and sugar. Remove herb stems and twigs. Pour the pasta into a sieve, quench briefly, drain. Arrange noodles with goulash and cheese on plates, garnish with thyme if necessary. Add the rest of the goulash and cheese.

Nutrition Facts

KCAL
800 kcal
CARBS
67 g
FATS
17 g
PROTEINS
59 g

Categories & Tags

Pasta dish

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