Ragout on pappardelle
Tender ragout and pasta recipe
4
Serves
20 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Kathy Paterson
Revive your taste buds with our easy to prepare ragout. With all the ingredients combined in a casserole dish, let the oven take care of the rest. Enjoy meltingly tender beef on-top of cooked pappardelle and sprinkled with thyme leaves.
Rate this recipe
Share
Ingredients
Beef
600g Quality Mark chuck steaks
i
2 Tbsp seasoned flour
i
1 red onion
finely sliced
1 carrots
finely diced
1 cup red wine
i
bouquet garni
i
1 strip orange rind
To serve
cooked pappardelle
2 tsp chopped fresh thyme
Method
To make ragout
To serve
1
Preheat the oven to 170°c.
2
Cut the beef into about 2.5cm pieces and roll in the seasoned flour.
3
Heat a frying pan over medium-high heat.
4
Add a dash of oil, then, in batches, add the beef and brown on both sides, transferring to a casserole dish as you go.
5
Add another dash of oil into the pan and add the onion and carrot.
6
Cook until the vegetables are lightly golden.
7
Pour in the red wine and allow to bubble up, scraping the pan with a wooden spoon.
8
Add the beef stock, bouquet garni and orange rind.
9
Bring just up to the boil, then pour over the beef in the casserole dish.
10
The liquid should just cover the beef.
11
Cover the beef with a piece of baking paper cut to fit and the lid.
12
Place in the oven and cook for 2 - 2 hours and 30 mins or until the beef is meltingly tender.
Start Timer
Nutrition Information per Serving (470g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
2025kJ (483 kcal)
Protein
42.1g
Total Fat
9.3g
Saturated Fat
2.6g
Carbs
41.5g
Dietary Fibre
g
Sodium
657mg
Iron
5.6mg
Zinc
9.5mg
Vitamin B12
3.6µg
