Beef and pepper ragu

Name: Beef and pepper ragu
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6 portions
Ingredients: 1 brown onion; 2 celery stalks; 1 raw beetroot; 3 garlic cloves; 5 anchovy fillet; 40 g olive oil; 850 - 900 g gravy beef; 100 g red wine; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 1 tsp dried oregano; 1 tsp fennel seeds; 2 dried bay leaves; 50 g tomato paste; 400 g canned chopped tomatoes; 1 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 2 tsp sea salt; 2 - 3 tsp ground black pepper; 1 - 2 carrots; 375 g dried pappardelle pasta; 2 sprigs fresh flat-leaf parsley

4.3 64 ratings

Prep. 15 min

Total 2 h 15 min

6 portions

Ingredients

brown onion (approx. 130 g), cut into halves
1
celery stalks (approx. 100 g), cut into quarters
2
raw beetroot (approx. 100 g), peeled and cut into quarters
1
garlic cloves
3
anchovy fillet drained
5
olive oil
40 g
gravy beef cut into pieces (4-5 cm)
850 - 900 g
red wine
100 g
fresh rosemary (approx. 10 cm long), leaves only
2 sprigs
fresh thyme leaves only
2 sprigs
dried oregano
1 tsp
fennel seeds
1 tsp
dried bay leaves
2
tomato paste
50 g
canned chopped tomatoes
400 g
Dijon mustard
1 tbsp
Worcestershire sauce
1 tbsp
sea salt plus extra to taste
2 tsp
ground black pepper plus extra to taste
2 - 3 tsp
carrots (approx. 120 g), cut into quarters lengthways and cut into thin slices (5 mm)
1 - 2
dried pappardelle pasta cooked, to serve
375 g
fresh flat-leaf parsley leaves only, finely chopped for garnishing
2 sprigs