Pappardelle with beef ragu

Ingredients:

2–3 tablespoons olive oil

25g butter

1 onion, finely diced

1 carrot, finely diced

1/2 celery stick, finely diced

4 garlic cloves, crushed

1kg minced beef

400ml red wine

600g tin chopped tomatoes

2 tablespoons tomato purée

2 teaspoons dried oregano

1 teaspoon freshly

Grated nutmeg

600g fresh pappardelle

100g Parmesan cheese, grated

Sea salt and freshly

Ground black pepper

Serves: 4

Recipe Type:  Dinner, Easy Recipes, Family Dinners, Kids Food

Special Info: Pregnant Mums

Level of Difficulty: Easy

Method:

Set a casserole over medium heat and add the oil and butter.

Add onions, carrots, celery and garlic, and then stir until softened.

Stir in the beef and season with salt and pepper.

Stirring occasionally, cook until the beef has turned a light brown colour, then pour in the wine and leave to simmer for about 20 minutes.

Stir in tomatoes, tomato purée, dried oregano and nutmeg, and miz well..

Reduce the heat and leave to simmer for an hour or more if you can. The longer you allow it to simmer the more tender and flavoursome the ragu becomes. Add a little beef stock if it becomes too thick and don’t forget to season with salt and pepper.

Boil a large saucepan of salted water over a high heat.

Tip in the pappardelle and continue to stir for 2 minutes.

Cook until firm, but not hard and then drain.

Reserve 2 tablespoons of cooking water.

Return the pasta to the saucepan (off the heat) and stir in the remaining water followed by the ragu.

Serve with grated Parmesan sprinkled over.