Beef and Red Wine Ragout over Pappardelle
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Difficulty:
for pros
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
684
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 684 kcal | (33 %) | ||
| Protein | 37.7 g | (38 %) | ||
| Fat | 16.4 g | (14 %) | ||
| Carbohydrates | 90 g | (60 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 milliliters strong Italian Red wine
- 2 bay leaves
- 1 bunch thyme
- 1 tsp black peppercorns
- 3 allspice
- 400 grams Pot roast
- 1 onion
- 1 carrot
- 1 stalk Celery
- 3 Tbsps olive oil
- 2 Tbsps Tomato paste
- 250 milliliters Veal stock (jarred)
- salt
- freshly ground pepper
- 500 grams Pappardelle noodles
Preparation steps
1.
Mix red wine with bay, thyme, peppercorns and allspice and let simmer uncovered for 10 minutes. Pour into a bowl and let cool. Add meat and let soak, covered, in refrigerator overnight.
2.
Remove meat from marinade and dice finely. Peel onion peel. Rinse carrot and celery. Chop onion and vegetables very finely.
3.
Heat olive oil in a Dutch oven. Add meat and vegetables. Deglaze with 1/2 marinade and let boil down by half. Stir in tomato paste and veal stock and simmer covered for 40–50 minutes. Season with salt and pepper.
4.
Cook pappardelle in plenty of salted water according to package instructions until al dente. Drain, mix with beef ragout and serve.
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