Beef Ragu with Homemade Pappardelle Pasta
- FOR THE RAGU:
- 3tbsp Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil
- 1.5kg beef shin, with the marrow bone
- Salt and freshly ground black pepper to taste
- 2 large onions, roughly chopped
- 2 large leeks, roughly chopped and washed
- 2 stalks celery, roughly chopped
- 2 large carrots, peeled and roughly diced
- 8 cloves of garlic, roughly chopped
- 3 bay leaves
- 1 stalk rosemary
- 1 stalk thyme
- 2tbsp tomato paste
- 4tbsp Worcestershire sauce
- Enough water to just cover the ingredients
- Parmesan to taste
- FOR THE PAPPARDELLE PASTA:
- 2 cups bread flour
- 2 extra-large free range eggs
- 2tbsp Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil
- Salt to taste
FOR THE BEEF
Heat the oil over high heat. Add the meat to the pot ensuring not to add too much meat to the pan that it steams instead of browning.
Once the meat is perfectly golden, and brown remove it from the pot and add the remaining meat to cook in the same manner.
Remove all the browned meat and set aside before adding the onions and browning slowly until completely cooked down and brown before adding the leeks, celery and carrots. Stir to combine.
Cook for 5 minutes before adding the garlic, bay leaves, rosemary, thyme and tomato paste.
Cook until fragrant then add the Worcestershire sauce along with enough water to just cover the ingredients.
Bring to a simmer before placing in the oven to slowly cook for 2 hours at 160 degrees Celsius with the lid on, or continue cooking on the stove at a low temperature.
FOR THE PASTA:
Add the flour to a cleaned working surface before making a well in the centre and adding the eggs. Drizzle in the oil and add the salt before scrambling the eggs and slowly work the flour into the mixture working from the inside outwards.
Once all the flour and egg has been mixed together begin kneading the dough by hand for about 7 minutes or until a smooth dough ball is formed.
Cling wrap the dough and allow to rest for 20 minutes before dividing into 8 equal size balls.
Take one of the balls and begin passing through a pasta machine, working from the thickest setting to the thinnest. Once you've reached the thinnest setting, cut wide strips of the pasta using a sharp knife.
Set aside and continue rolling out the remaining balls, cutting them in the same manner.
Once the ragu has cooked enough that the bone is easily removed from the meat and the meat pulls apart easily, it is ready to come out of the oven.
Bring a pot of salted water to the boil before adding the sheets of pasta and cooking until the pasta rises to the surface and is tender but not too soft. This is called al dente.
Remove the pasta from the water and add directly to the ragu, mixing through before serving with fresh shavings of Parmesan.
© Afternoon Express
You can also watch the video on how to make the Beef Ragu with Homemade Pappardelle Pasta: