BRISKET RAGU PAPPARDELLE WITH BUFFALO BOCCONCINI
Who doesn’t love a rich beef ragu sauce for pasta? When using our Braised Beef Brisket recipe as a base, this makes for reasonably quick weeknight meal that is comforting and satisfying.
Ingredients
2 Tbsp olive oil
1 onion, chopped
1 carrot, chopped
½ tsp salt
2 cloves garlic
½ tsp dried oregano
½ cup red wine
1 tin Di Napoli fire roasted tomatoes , roughly chopped
¼ cup olives
200-300g cooked Beef Brisket , chopped
½ cup beef stock from the Brisket base recipe
400g pappardelle
A small handful of parsley, finely chopped
A small knob of butter
1 packet Clevedon buffalo bocconcini
Finely grated parmesan, to serve (optional)
Method
In a wide pan, heat the oil and fry the onion and carrot over a gentle heat with the salt until soft. Add the garlic and oregano and cook for a minute, then add the red wine and reduce by half. Add the tinned tomato, olives, beef, and beef stock. Cook for 30 minutes until the sauce has reduced. Season with salt and pepper as required.
Cook the pasta according to packet directions, reserving a cup of the pasta cooking water. Add the cooked pasta to the sauce, loosen with some of the cooking water, and toss with the parsley and butter. Put into warmed bowls and scatter over the bocconcini and parmesan if using.