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 fillets; 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

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Arbeitszeit 15 Min

Gesamtzeit 2 Std. 15 Min

Portionen 6 portions

Zutaten

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

Nährwerte: pro 1 portion
Brennwert: 701.7 kcal / 2947.3 kJ
Eiweiß: 26.2 g
Fett: 22.7 g
Kohlenhydrate: 90.9 g
Ballaststoffe: 12.8 g
gesättigte Fettsäuren: 8.8 g
Natrium: 8991 mg