Who doesn't love the wonderful smell of a stew that fills the whole house? The meat takes a few hours to become tender, so this recipe is perfect for the weekend while enjoying a good glass of wine.

So the Italian version of the 'stew': ragù. In this recipe I use the pappardelle as pasta, those nice wide bars. And there is a bonus! With the leftovers you can fill delicious tortellini or ravioli. That is why I have already adjusted this recipe a bit for that follow-up preparation, in the quantities. In short, make that delicious ragù and enjoy it (at least) twice!

Pappardelle al rag

4.1 from 46 votes

Course: Main dishCuisine: ItalianDifficulty: Simple

Portions

–

persons

Preparation time (indication)

hours

Ingredients

500 gr fresh pappardelle
700 gr beef ribs or escalopes
1 large winter carrots, cut in brunoise
2 stems celery, finely chopped
2 shallots, finely chopped
2 toes garlic, finely chopped
250 ml Chianti (red wine)
250 ml Beef broth
1 look tomatoes (San Marzano)
1 el tomato paste
1 el flour (a generous tablespoon)
Parmesan cheese
Fresh flat parsley
2 twigs rosemary
4 twigs thyme
2 leaves dried bay leaf
balsamic vinegar

Preparation

Cut the meat into cubes of about 2 cm and sprinkle with salt and freshly ground pepper.
Heat a dash of olive oil in a frying pan, brown the meat on all sides and remove the meat from the pan; set aside.
If necessary, add some olive oil to the pan and fry the celery, carrot and shallot for about 10 minutes until everything is soft.
The garlic can also be added to the pan for the last 3 minutes.
Mix in the meat again, along with the tomato puree.
Stir in the flour.
Add the tomatoes, wine and stock and bring to a gentle boil.
Place the rosemary, thyme and bay leaf on top; I find it easy to tie this together with kitchen twine so that you can easily take it out later.
Lower the heat and let it simmer for 3 hours with the lid on the pan. Stir occasionally and add water if needed.
When the meat is tender, leave the pan uncovered for another half hour to allow the sauce to reduce slightly.
Remove the herbs.
Season with some freshly ground black pepper and a dash of balsamic vinegar.
During that time, cook the pappardelle according to the instructions on the package.
Drain the pappardelle, put back in the pan in which you cooked the pasta and add some ragù.
Roughly chop the parsley and mix half of it into it.
Put the pappardelle on a plate or in a bowl, sprinkle with the rest of the parsley and with Parmesan cheese.
Buon appetito!

Tip

Never throw away the crust of your Parmesan cheese! Add this to the sauce (at the same time as the herbs), the crust gives off a lot of flavor. You don't even have to grate Parmesan anymore. Although more is always possible…