Allesverloren Tinta Barocca Meaty Ragu With Pappardelle

MEATY RAGU WITH PAPPARDELLE

Enjoy with a glass of Allesverloren Cabernet Sauvignon or Allesverloren Tinta Barocca.

SERVES 6-8

RAGU
1 kg whole piece of chuck cut into 4 equal quarters
Salt and freshly milled pepper
3 Tbsp olive oil
3 cloves garlic, crushed
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, finely diced
2 cans (410g each) diced tomatoes
3 Tbsp tomato paste
2 beef stock sachets diluted with 1 1/2 cup water
1 cup 250mlAllesverloren Tinta Barocca
3 fresh thyme sprigs
2 bay leaves

FOR SERVING
500g pappardelle (or pasta of your choice), cooked according to packaged instructions
freshly grated parmesan
chopped fresh parsley to taste

METHOD
Season the chunks of chuck well with salt and pepper. Heat a large pot, add the olive oil, and brown the meat chunks well all over. This should take about 10 minutes.

Add the garlic, onion, carrots, and celery and cook for another 5 minutes - stirring so the garlic does not catch and burn. Add the tomatoes, tomato paste, stock, wine and herbs, and cover with a lid. Turn the heat down low and leave the ragu to cook for 2-3 hours or until the meat is tender enough to shred with a fork. Make sure to check on it every 30 minutes so and add a splash of stock, if necessary.

When the ragu is ready, remove the bay leaves and thyme sprigs and shred the meat roughly with two forks. Toss the cooked pappardelle through the rabu and serve bowls full topped with parmesan shavings and chopped parsley or basil.

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