I’m so excited to share our osso bucco ragu with pappardelle recipe with you!

This pasta sauce is pure perfection.

It’s so good…you will have this recipe on repeat all winter, I promise.

Not only does it make enough for TWO dinners [hello, freezer stash].

BUT it’s also a HUGE hit with fussy eaters! Yes, even my fussy little Harry gobbled this one up!

This recipe takes 30 minutes to pull together. Once at a gentle simmer and with the lid on the sauce takes care of itself for the remaining cooking time…with the added BONUS of filling your home with most beautiful tummy rubbling fragrance.

And if you’ve never made osso bucco before – don’t worry, I’ve got you!

I’ve snapped lots of pics to walk you through EXACTLY what to do at each stage so you’ll get a MASSIVE plate of silky ribbons of pappardelle coated in rich osso buco sauce onto the table. AND into hungry tummies.

To make your very own plate of pasta perfection…osso bucco ragu with pappardelle simply…

Begin by preparing all of your veggies. Chop the onion, carrots, celery and mushrooms into generous chunks. Peel your garlic and finely chop. Set aside.

Place your pieces of beef osso bucco onto a plate, season well with salt and pepper and dust with plain flour.

Place an iron cast casserole dish over high heat, add a drizzle of olive oil and add the osso bucco in a single layer and brown on both sides (approx. 5 minutes). Transfer to plate and set aside.

Add a drizzle of olive oil to the pan and add the onion, carrot, celery, mushroom and garlic and sauté until the onion is translucent and the vegetables are tender.

Add the tomato paste and cook for 3 minutes, continuously stirring.

Add the red wine and deglaze. Continue cooking until the wine is almost completely reduced.

Return the osso bucco to the pan. Add the beef stock and tomato passata and bring to the boil. Season with salt and pepper. Reduce heat to a gentle simmer, pop the lid on and cook for 2 1/2 – 4 hours or until the meat is tender and falling off the bone. To thicken the sauce, remove the lid for the last 30 minutes of cooking. Use two fork to shred the tender beef.

Place a large saucepan of water over high heat and bring to the boil. Season with salt, add pappardelle and cook according to packet instructions. Drain and return to the pan. Add a cup or two of the osso bucco ragu to the pappardelle and gently stir to combine. Tumble the ribbons of sauce soaked pappardelle onto a large plate, top with a little extra ragu, a handful of fresh flat leaf parsley and a generous grating of parmesan. Enjoy x.

pasta perfection

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Author: my lovely little lunch box
Total Time: 4 hours 20 mins

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Description

pasta perfection…osso bucco ragu with pappardelle

Ingredients

Scale

4 thick slices of beef osso bucco
2 tablespoons plain flour
sea salt and pepper
4 tablespoons olive oil
1 onion, peeled and chopped
2 carrots, chopped
2 celery stalks, chopped
400 grams mushrooms, chopped
3 cloves garlic, peeled and chopped
2 heaped tablespoons tomato paste
1 cup (250 ml) red wine (I used a lovely australian shiraz)
500 ml good quality beef stock
670 ml tomato passata
500 grams egg pappardelle
fresh parsley and parmesan, to serve

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Instructions

Place the osso bucco onto a plate, season with sea salt and pepper and dust with flour to coat. Place an iron cast french oven (or heavy based saucepan) over high heat and add 2 tablespoons olive oil. Carefully add the osso bucco in a single layer and brown on both sides (approx. 5 minutes). Transfer to plate and set aside.
Add the remaining olive oil to the pan and add the onion, carrot, celery, mushroom and garlic and sauté until the onion is translucent and the vegetables are tender. Add the tomato paste and cook for 3 minutes, continuously stirring. Add the red wine and deglaze. Continue cooking until the wine is almost completely reduced.
Return the osso bucco to the pan. Add the beef stock and tomato passata and bring to the boil. Season with salt and pepper. Reduce heat to a gentle simmer, pop the lid on and cook for 2 1/2 – 4 hours or until the meat is tender and falling off the bone.
To thicken the sauce, remove the lid for the last 30 minutes of cooking. Use two fork to shred the tender beef.
Bring a large pot of water to the boil, season with sea salt and cook pappardelle according to packet instructions. Drain and return to pot. Add a cup or two of the osso bucco ragu to the pappardelle and gently stir to combine. Place the pappardelle onto a large serving platter, top with a little extra ragu, a handful of parsley and a generous grating of parmesan. Enjoy x.

Prep Time: 20 mins
Cook Time: 4 hours