Beef Ragout on Wide Pappardelle

Ingredients

• 400 g pappardelle
• 300 g beef (from shoulder, cut into small cubes)
• 1 onion
• 1 Carrot
• 2 parsley roots
• 2 Garlic cloves
• 2 sprigs Rosemary
• 3 sage leaves
• 4 tbsp olive oil
• 200 ml red wine
• 6 tomatoes
• 200 ml meat broth
• Salt
• ground pepper
• a pinch of sugar
• parmesan (for sprinkling)

Instructions

1. 1.

   Peel and finely chop the onion.

2. 2.

   Peel the carrot and slice it into thin rounds.

3. 3.

   Peel the parsley roots and slice them thinly as well. Peel the garlic and finely chop it.

4. 4.

   Heat tomatoes in boiling water, cool, peel, quarter, remove seeds and dice them.

5. 5.

   Tear off the herbs and roughly chop them.

6. 6.

   Heat oil in a braising pot and sear the beef all over. Reduce heat and briefly brown the onion with it. Add carrots, parsley root and garlic, sauté briefly and deglaze with red wine. Let reduce slightly and add meat broth. Bring to a quick boil, then add tomatoes. Season with salt, pepper and sugar. Cover and simmer on low heat for about 1 hour. Finally add herbs and taste.

7. 7.

   Cook the pappardelle according to package instructions until al dente in salted water and drain. Distribute onto plates, pour sauce over it and sprinkle with parmesan before serving.