Inspired by Nigella Lawson
Slow beef ragù with pappardelle
A deep, slow-simmered beef ragù that turns a packet of pasta into Sunday supper.
Ingredients
- 1kg lean beef minceFrom our counter: Lean Beef Mince →
- 1 onion, 1 carrot and 1 celery stick, finely chopped
- 3 cloves garlic, crushed
- 2 tbsp tomato paste
- 250ml red wine
- 2 tins chopped tomatoes
- 250ml milk
- 500g pappardelle and grated parmesan to serve
Method
- Brown the mince in batches in a heavy pot until properly coloured, then lift it out.
- Soften the onion, carrot, celery and garlic for 10 minutes, then stir in the tomato paste.
- Add the wine and let it bubble, then return the mince with the tomatoes and milk.
- Simmer gently, half covered, for 1½ to 2 hours, stirring now and then.
- Toss with cooked pappardelle and a ladle of pasta water, and serve with parmesan.
Butcher's tip
The milk sounds odd but makes the ragù silky. It cooks right in.
