Check out our weekly catalogue for great deals on your favourite brands!

 
  • 3h
  • 6

Beef Bolar Ragu with Pappardelle

Ingredients Checklist

  • 1.2kg beef bolar roast, cut into quarters
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 2 carrots, finely diced
  • 2 celery sticks, finely diced
  • 4 garlic cloves, finely chopped
  • 2 tsp dried oregano
  • 250ml red wine
  • ¼ cup tomato paste
  • 800g tinned chopped tomato
  • 500ml beef stock
  • 2 bay leaves
  • Sea salt & cracked black pepper
  • 500g pappardelle

Instructions

  • Season beef with salt and pepper.
  • Heat a large heavy based saucepan over med/high heat, add 1 tbsp olive oil and beef and sear until browned on all sides. Set aside.
  • Add remaining oil, onion, carrots, celery, garlic and oregano. Sauté until softened.
  • Add wine and allow to reduce by half.
  • Add tomato paste, tinned tomato, stock and bay leaf and season with salt and pepper.
  • Return the meat to the pot and simmer over low heat, partially covered with a lid, for 2 - 2½ hours or until the meat is tender.
  • Shred the meat with two forks and simmer for further 30 minutes.
  • Cook pappardelle according to packet instructions, drain, add to the ragu and gently mix through.
  • Serve pasta and garnish with chopped parsley and grated parmesan.