Beef Ragu Pappardelle
Slow-cooked, hearty and oh so moreish. Get cooking this week with this delicious recipe from the team behind 5th Street restaurant.
Ingredients
- 300g Celery
- 300g Carrot
- 1 large onion
- 12 cloves garlic, crushed
- 1kg beef mince
- 800ml beef stock or bone broth
- 2x 400g tins of crushed tomatoes
- 2 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 2 bay leaves
- Fresh or dried pappardelle
- Parmesan cheese
- Salt and pepper, to taste
Method
- Place the celery, carrot, and onion into a blender and pulse until finely processed.
- Heat oil in a pot over low heat and sweat the blended vegetable mixture for 25 minutes.
- Stir in the crushed garlic, thyme, and rosemary; continue to sweat for an additional 5 minutes.
- Remove the vegetables from the pot and set them aside in a separate bowl.
- Increase the heat and return the pot to the stove. Brown the beef mince, using a whisk to break up the meat until thoroughly colored.
- Reincorporate the cooked vegetables into the pot with the beef.
- Pour in the crushed tomatoes and simmer for 6 minutes.
- Add the beef stock and bay leaves.
- Reduce heat to low and allow the ragu to simmer gently for approximately 2 hours.
- Cook desired amount of fresh or dried pappardelle, to packet instructions.
- Adjust seasoning of ragu with salt and pepper to taste before serving.
- Toss pappardelle ribbons with the ragu and top with a generous sprinkle of parmesan.