Ragu with fresh pappardelle

The perfect autumn dish to make for friends and family

(0 rating)

Recipe by: Jody Spencer

Main
Ingredients

  • 2 tbsp olive oil
  • 1kg braising beef (or venison when in season), cut into small pieces
  • 160g pancetta
  • 2 carrots, peeled and diced
  • 1 stick of celery, diced
  • 2 shallots, finely diced
  • Handful of mixed wild mushrooms
  • 2 fat garlic cloves, minced
  • 5 sprigs of thyme
  • 2 bay leaves
  • 2 sprigs of rosemary
  • 6 juniper berries, lightly crushed
  • 1 tbsp tomato purèe
  • 500ml of Shiraz wine
  • Zest of 1/2 orange
  • Fresh pappardelle pasta
  • Flat leaf parsley, roughly chopped
  • Parmesan cheese for grating

Method

  1. In a large casserole dish, heat two tablespoons of oil. Brown the meat all over, remove and set aside.
  2. In the same pan, cook the pancetta with the carrots, celery, shallots, wild mushrooms and garlic for five minutes. Add the thyme, bay leaves, rosemary, juniper berries and tomato purèe.
  3. Return the meat to the pan, along with any juices and the red wine. Add the orange zest, cover and gently cook on a low heat for two hours or put into a pre-heated oven 180˚C/160˚C fan/gas mark 4.
  4. Check after an hour and give the ragu a stir. You might need to add a little water if it looks dry. Check the seasoning.
  5. Cook the pappardelle in boiling salted water for a few minutes until done.
  6. Serve the ragu with the pasta and garnish with the chopped parsley and grated parmesan cheese.

Please login or sign-up to add your comment.

Comments (0):

About Taste Buds magazine

Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

Tell us what you think…

Taste Buds is your magazine. If you know of a business that you would like to share with other readers we would love to hear from you.

Publishing Enquiries
Jeff Cooper: 01626 871161

Editorial Enquiries
Jennie Cooper: 01626 871161

Advertising Enquiries
Julie Hutchins: 07843 621463

Prefer Print?

The NovDec issue of Taste Buds is out now