Beef and pepper ragu
TM6 TM5 TM31

Beef and pepper ragu

4.3 (44 ratings)

Ingredients

  • 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

Nutrition
per 1 portion
Calories
2947.3 kJ / 701.7 kcal
Protein
26.2 g
Carbohydrates
90.9 g
Fat
22.7 g
Saturated Fat
8.8 g
Fibre
12.8 g
Sodium
8991 mg

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