Recipe for beef ragu with pappardelle
Beef ragù with pappardelle.
This is the first time I’m trying to make this dish, and definitely not the last.
It was really delicious and tasted so flavorful
Equipment
- Cutting Board
- Knife
- Pot
Ingredients
- 1 pcs. Shoulder Knuckle
- 3 pcs. Onion finely chopped
- 3 cloves Garlic
- 4 pcs. Carrots diced
- 300 gram Red Wine
- 500 gram Beef Stock I used 5 beef bouillon cubes
- 7 gram Paprika
- 1 gram Thyme
- 34 gram Tomato Puree
- 4 pcs. Bay Leaf
- 50 gram Butter
- Pasta Pappardelle
- Parmesan freshly grated
Instructions
- Start by cutting the shoulder into large cubes and browning the meat on high heat in a large pot with oil.
- Remove the meat from the pot.
- Heat half of the butter and add the onion.
- When the onions are soft and translucent, add the garlic and carrots, and sauté for a few minutes.
- Add the meat back along with paprika, thyme, and tomato paste, stirring well.
- Add the red wine and let it simmer for 5 minutes.
- Finally, add the beef broth and bay leaves, and let it simmer for the next 3-4 hours until the meat is so tender it falls apart.
- Add the remaining butter after the meat has been shredded, stirring well into the pot.
- Cook the pappardelle pasta until al dente and mix it into the beef ragu.
- Serve with grated Parmesan cheese.