Beef Ragout with Vegetables and Whole Wheat Penne

Ingredients

• 300 g shallots
• 2 Garlic cloves
• 1 red bell pepper
• 1 yellow bell pepper
• 1 Zucchini
• 2 tbsp olive oil
• 700 g lean pre‑cooked beef stew meat
• edible sweet paprika powder
• 1 tbsp Tomato Paste
• 100 ml dry red wine
• 350 ml beef broth
• 3 allspice berries
• 3 peppercorns
• 3 bay leaves
• 1 tbsp thyme
• 1 tbsp rosemary
• Salt
• ground black pepper
• 2 tbsp balsamic vinegar
• 400 g Whole wheat penne

Instructions

1. 1.

   Peel and quarter the shallots lengthwise. Peel the garlic and finely chop it. Wash, trim, halve, seed, remove white membranes from the bell peppers, and slice the flesh into finger‑wide strips. Wash, trim, cut zucchini in half lengthwise and slice into 1 cm thick rounds. Heat oil in a pot, quickly brown the beef pieces in batches on all sides, then dust with paprika powder. Remove and set aside. Sauté shallots and garlic in the same fat, stir in tomato paste, deglaze with wine, return the beef, and pour in broth. Simmer over medium heat for about 1 hour. Add remaining vegetables, spices, and herbs; simmer another 30 minutes. Season with salt, pepper, and vinegar.

2. 2.

   Cook the penne in plenty of boiling salted water until al dente, drain, and serve atop the beef‑vegetable ragout.