Name: Beef Ragu with Pasta
Prep time: 30 min
Cook time: 3 h 10 min
Total time: 3 h 40 min
Yield: 6 servings
Ingredients: 3 lb beef shank; 2 tsp salt; 1 tsp white pepper; 3 tbsp all-purpose flour; ½ cup oil for frying; 4 tbsp olive oil; ½ onion (finely diced); 6 dried porcini mushrooms (soaked in water); 1 leek (white part only, sliced); 1 celery root (finely diced); 1 carrot (finely diced); 1 bunch thyme; 6 cloves garlic (sliced); 3 bay leaves; 1 cup dry red wine for cooking; 12 cups water; pappardelle

How I make it

Cut the beef into cubes and toss in a bowl with the flour, salt and pepper until coated.
Heat a little oil in a skillet, add the beef and sear until browned on all sides. Transfer to a strainer to drain.
In a separate pot, heat the olive oil. Add the onion, leek, carrot, celery root, garlic and porcini and sweat for about 3 minutes.
Add the beef, thyme, bay leaves and wine and cook for 1 more minute.
Add the water, bring to a gentle boil and lower the heat.
Partly cover the pot and simmer for about 3 hours, adding a little water if needed.
Before serving, cook the pappardelle according to the package directions, divide among plates and top with the ragu.

Beef Ragu with Pasta Draft

What you need

To serve

How I make it