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Warming Italian beef ragu pappardelle

  • Serves 4

  • Preparation time: 10 mins

  • Cooking time: 1 hour 10 mins

Ingredients

1kg chuck beef steak, trimmed, diced into 1cm pieces
2 Tbsp Cobram Estate Basil Infused Extra Virgin Olive Oil, plus extra to serve
Sea-salt flakes and freshly ground black pepper, to season
1 brown onion, finely chopped
½ cup red wine
2 cups beef stock
400g can cherry tomatoes in natural juice
¼ cup tomato paste
1 small red capsicum, finely diced
2 carrots, halved, thinly sliced
1 fresh bay leaf
2 tsp brown sugar
400g dried pappardelle pasta
Sea-salt flakes and freshly ground black pepper, to season
Shaved parmesan, to serve
Basil leaves, to serve (optional)

Method

Put beef and oil in a large glass bowl. Toss well and season with salt and pepper.


Heat a large heavy based saucepan over high heat. Add beef and cook stirring for 5 minutes until beef is no longer red. Add onion and wine, cook for 2 minutes or until wine has reduced slightly. Stir in stock, tomatoes, paste, capsicum, carrot and bay leaf. Cover with a lid slightly ajar to allow steam to escape. Reduce heat to medium-low and cook for 1 hour, stirring occasionally until meat is tender and sauce has thickened. Add sugar and season with salt and pepper.

Cook pappardelle in a large saucepan of boiling salted water following packet instructions. Drain well and add to sauce. Season. Serve topped with an extra drizzle of oil, parmesan and basil leaves if using.

Recipe by

Cobram Estate.

Notes