Pappardelle with beef ragout
Ingredients
- Ingredients
- 400 grams Pappardelle noodles
- 300 grams Beef (shoulder, cut into small cubes)
- 1 onion
- 1 carrot
- 2 Parsnips
- 2 garlic cloves
- 2 sprigs rosemary
- 3 Sage
- 4 Tbsps olive oil
- 200 milliliters Red wine
- 6 Tomatoes
- 200 milliliters Beef broth
- salt
- freshly ground pepper
- 1 pinch sugar
- Parmesan (to sprinkle)
Preparation steps
Peel and finely chop the onion.
Peel and thinly slice the carrot and parsnips.
Peel and finely chop the garlic.
Blanch the tomatoes in a pot of boiling water for 10 seconds. Peel, quarter, remove the seeds and dice.
Pluck the herbs and chop coarsely.
Heat the oil in a Dutch oven and brown the meat over high heat. Reduce the heat and cook the onion briefly. Add the carrot, parsnips and the garlic, sauté briefly and deglaze with the red wine. Boil down until almost evaporated and pour in the broth. Boil briefly, add the tomatoes and sugar, season with salt and pepper. Cover and simmer over low heat, stirring occasionally for 1 hour. Stir in the herbs.
Cook the pappardelle according to package directions until al Drain well, divide among bowls, spoon the sauce over and serve sprinkled with Parmesan.