Pappardelle Pasta in Shredded Beef Sauce

Instructions

1. Dry the beef with kitchen towel and sprinkle with salt and pepper.
2. Heat 1 tbsp sunflower oil over high heat in a heavy based pot. Add beef and cook each piece on all sides until very browned (3 - 5 minutes in total), then remove onto a plate.
3. Turn stove down to medium low and add remaining 2 tbsp of sunflower oil. Sauté garlic and onion and for 2 minutes. Then add the carrots and celery and sauté for 5 minutes.
4. Add remaining beef ingredients and return the beef to the pot, Turn the stove up and bring it to a simmer, then turn it down to low so it's bubbling gently. Cover the pot and let it cook for 2.5 hours or until beef is tender enough to shred.
5. Remove beef then shred with 2 forks and then return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened - beef will soften more during this step. Test the taste and adjust the seasoning.
6. The pasta: Bring a very large pot of water with 1 tbsp of salt to the boil. Add pasta and cook for 1 minute less than the recommended time on the packet.
7. Meanwhile, place 5 cups of the beef sauce in a very large fry pan. Heat over high heat while the pasta is cooking. When the pasta is ready, transfer it directly from the pot into the fry pan using tongs. Add 3/4 cup of pasta water into the fry pan. Toss the pasta for 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta. Serve with freshly grated parmesan.

• Servings : 6
• Ready in : 200 Minutes
• Course : Main courses
• Recipe Type : Pizza, Pasta, Spagetty, Quiches
• Ingredient : Bay leaf, Beef meat, Can tomatoes, Carrots, Celery sticks, Garlic, Ground black pepper, Onion, Parmesan cheese, Parsley, Red wine, Salt, Spaghetti, Sunflower oil, Thyme, Thyme leaves, Tomato puree, Vegetable broth