Beef ragu papardelle

A rich, slow-cooked Italian classic that melts in your mouth! Perfect comfort food for a cozy evening. ❤️

DIFFICULTY LEVEL: 👩🏼‍🍳👩🏼‍🍳

INGREDIENTS

For the ragu:
• 800 g short ribs
• 2 tbsp tomato puree
• 4 stalks of celery (finely chopped)
• 2 winter carrots (finely chopped)
• 2 onions (chopped)
• 4 sprigs of thyme
• 2 sprigs of rosemary
• 2 bay leaves
• 1 pack of Heinz diced tomatoes
• 4 cloves of garlic (finely chopped)
• 200 ml red wine
• 100 ml water
• 2 beef stock cubes
• Salt and pepper to taste

Furthermore:
• Pappardelle or another good pasta
• Freshly grated Parmesan cheese

PREPARATION METHOD

Cut the ribs into large chunks and season with salt and pepper. Brown them evenly on all sides in a pan: color equals flavor. Finely chop the onion and finely chop the carrot, celery, and garlic.

Add all ingredients to a slow cooker or Dutch oven. Set the slow cooker to its lowest setting and cook the ragout for at least 8 hours, until the meat is completely broken down. Using a Dutch oven? Simmer the sauce over low heat for at least 4 hours, keeping the lid on slightly, stirring occasionally.

Cook the pasta according to the package directions. Shred the meat with two forks and stir well into the sauce. Mix the cooked pasta into the ragu.

Serve with a generous amount of freshly grated Parmesan cheese and enjoy!