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.
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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.
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Nutrition Information per Serving (470g)
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
