Pappardelle

Ingredients

• 750 ml robust Italian red wine
• 2 Bay leaves
• 1 bunch thyme
• 1 tsp black peppercorns
• 3 allspice berries
• 400 g beef chuck meat
• 1 onion
• 1 Carrot
• 1 stalk Celery
• 3 tbsp olive oil
• 2 tbsp Tomato paste
• 250 ml veal stock (from a jar)
• Salt
• ground pepper from the mill
• 500 g pappardelle (wide ribbon pasta)

Instructions

1. 1.

   Let red wine simmer with bay leaves, thyme, peppercorns and allspice for 10 minutes uncovered. Pour into a bowl and let cool. Marinate meat in the wine, cover and refrigerate overnight.

2. 2.

   Remove meat from the marinade and dice finely. Peel onion. Clean carrot and celery and rinse. Dice onion and vegetables very finely.

3. 3.

   Heat olive oil in a braising pot. Brown meat, add onion and vegetables, then deglaze with half of the marinade, reducing it by half. Stir in tomato paste and veal stock, cover and simmer for 40-50 minutes. Season with salt and pepper.

4. 4.

   Cook pappardelle in plenty salted water according to package directions until al dente. Drain, let rest, and mix with the ragout.