Beef ragout

• 份量: 8 servings
• 活動時間: 25 minutes
• 總時間: 3 hours 55 minutes

食材

1 ⅕ beef shin, cut into chunks

4-5 tbsp olive oil

2 onions finely chopped

3 carrots finely chopped

4 celery sticks, finely chopped

4 garlic cloves, sliced

3 tbsp tomato purée

400ml red wine

2 rosemary sprigs

2 bay leaves

2 x 400g cans chopped tomatoes

500ml beef stock

parmesan grated, and pappardelle (see 'Goes well with', below), to serve

步驟

Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.

Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving – it tastes better if made a day ahead.

When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.

營養

• 卡路里: 358
• 總脂肪: 17 g
• 飽和脂肪: 5 g
• 鈉: 0.3 mg
• 總碳水化合物: 10 g
• 膳食纖維: 3 g
• 總糖: 9 g
• 蛋白質: 31 g