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
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