Pappardelle with Beef Ragu🇮🇹🍝

Ingredients

1 onion
1 carrot
1 selery stalk
2 sprigs of rosemary
1.5 tbsp fresh thyme leaves
2 garlic cloves
650g (1.45 lbs) beef steaks
1 tbsp flour
2x 400g (14 oz) tins of tomatoes
200ml water
1 beef stock cube
200ml red wine
400g (14 oz) papardelle
Parmesan Cheese for topping
Olive oil
Salt & pepper

Method

1. Finely chop the onion, carrot and celery.
2. Strip the rosemary and thyme leaves and chop finely.
3. Mince the garlic cloves.
4. Cut the meat into 2cm (0.8 inch) cubes.
5. Sprinkle the meat with the flour, 1 tsp salt and 1/2 tsp pepper. Mix well together.
6. Place a Dutch oven pan with 1/2 tbsp olive oil on medium heat and fry the meat until golden brown in 5 minutes.
7. Remove the meat from the pan and set aside.
8. Add 1 tbsp olive oil in the same pan and add the carrot, celery and onion and fry for 5 minutes on medium heat.
9. Place the meat with all the juices back into the pan. Also add the garlic and fry for 1 minute.
10. Add the herbs, tins of tomatoes, the water, beef bouillon cube and the red wine. Mix well and bring to the boil and cook for 2 hours on low heat with the lid on the pan, or till the meat is soft.
11. Remove the lid and cook for another 30-45 minutes till thickened.
12. Season with salt & pepper.
13. Put 1/2 tbsp salt in a pan of boiling water. Keep the water boil.
14. Cook the Pappardelle until done.
15. Place the desired amount of pasta in a large bowl with some sauce and mix well. Place this pasta with sauce in a smaller eating bowl and add some extra sauce on top.

Or put the pasta straight into a small bowl. And place the sauce on top of the pasta.
16. Finally, grate and shave some Parmesan cheese over it.
Finish with some basilicum leaves.
Enjoy!

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