Pappardelle With Beef Ragout - cooking recipe

Ingredients

2 tbsp oil
1 1/2 lb beef, diced
2 None carrots, peeled, halved lengthways and sliced
2 None onions, peeled and diced
1 cup red wine
1 None bay leaf
6 None black peppercorns
2 cloves garlic, peeled and minced
4 cups tomato juice
1 lb pappardelle
1/3 cup fresh chives, chopped
1/2 cup Parmesan cheese, shaved

Preparation

Heat the oil in a large frying pan, season the beef then saute with the carrots and onions for 4 mins, or until browned all over. Transfer to a Dutch oven. Deglaze the pan with the wine then add the bay leaf, peppercorns, garlic and 1 1/4 cups tomato juice. Simmer for 2 mins, then pour into the Dutch oven. Add the remaining tomato juice and bring to a boil. Cover and cook over low heat for 4 hours, stirring occasionally, and adding a little water, if necessary.
Turn the heat to high, remove the lid and cook for 15 mins, stirring occasionally. Meanwhile, cook the pasta in boiling salted water according to the package instructions. Season the ragout to taste, drain the pasta and toss together. Serve sprinkled with chives and Parmesan.