Slow-Cooked Beef Ragù with Pappardelle
Beef that falls apart into a deep, glossy sauce. Three hours in the oven, five minutes of actual effort.
- Hazırlık
- 20 dk
- Pişirme
- 3 sa
- Toplam
- 3 sa 20 dk
- Kişilik
- 6
- Zorluk
- Orta
Yapılışı
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Adım 1 / 5
Heat the oven to 160°C / 320°F (140°C fan). Season the beef generously. Brown it in the oil in a casserole over high heat, in batches, and set aside.
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Adım 2 / 5
Lower the heat and cook the onion, carrot and celery for 8 minutes until soft. Add the garlic and tomato purée and stir for a minute.
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Adım 3 / 5
Pour in the wine and let it bubble for 2 minutes, then add the tomatoes, herbs and the beef with its juices. Bring to a simmer.
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Adım 4 / 5
Cover and cook in the oven for 3 hours, until the beef shreds easily with a fork. Pull it apart in the sauce and season well.
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Adım 5 / 5
Cook the pappardelle until al dente, then toss with enough ragù to coat generously. Serve with Parmesan.
Mutfaktan notlar
The ragù is better the next day and freezes well; make double.
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