Description
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery sticks, diced
- 3 cloves garlic, diced
- 1 cup red wine
- 2 cups leftover cooked beef, shredded
- 1kg tomatoes, diced
- 3 tablespoons tomato paste
- 1 cup beef stock
- 1 teaspoon sugar
- salt & pepper
- 1 packet pappardelle pasta
- grated parmesan to serve
- fresh basil or parsley to serve
Instructions
In a large casserole pot, heat the olive oil over medium heat. Add the onion, carrot, celery and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute.
Stir in the red wine and cook until most of the liquid has evaporated.
Add the beef, tomatoes, paste and stock. Place on lid and either simmer very gently, stirring occasionally for 1 hour or place in the oven at 180°C for 1 hour.
Cook the pappardelle as per packet instructions, strain, reserving 1/2 cup of cooking water.
Add the pasta and water to the beef ragu and serve topped with freshly grated parmesan and fresh herbs.
Notes
You can replace the red wine with another cup of beef stock.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes