Ragout on pappardelle

Tender ragout and pasta recipe

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Serves

4

Prep Time

20 mins

Cook Time

2 hrs 30 mins

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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Kathy Paterson
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Ingredients

Beef
  • 600g Quality Mark chuck steaksi

  • 2 Tbsp seasoned flouri

  • 1 red onion

    finely sliced
  • 1 carrots

    finely diced
  • 1 cup red winei

  • bouquet garnii

  • 1 strip orange rind

To serve
  • cooked pappardelle

  • 2 tsp chopped fresh thyme

Method

To make ragout
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.

To serve
1

Serve with cooked pappardelle and sprinkle with the thyme leaves.

Nutrition Information per Serving (470g)

Energy
2025kJ (483 kcal)
Protein
42.1g
Total Fat
9.3g
Saturated Fat
2.6g
Carbohydrate
41.5g
Sodium
657mg
Iron
5.6mg
Zinc
9.5mg
Vitamin B12
3.6µg