Beef and Red Wine Ragout over Pappardelle

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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)
1 serving contains
(Percentage of daily recommendation)
Calories684 kcal(33 %)
Protein37.7 g(38 %)
Fat16.4 g(14 %)
Carbohydrates90 g(60 %)

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
How healthy are the main ingredients?
CeleryTomato pasteolive oilthymeonioncarrot

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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