Рагу из говяжьих щек с пастой папарделле


Olive oil, for frying
1 kg beef for stews or beef cheeks.
1 onion
2 cloves of garlic
1 Bay leaf
400 ml red wine
400 g canned tomato
500 ml beef broth
500g pappardelle
A handful of parsley,
sea salt and ground black pepper


Salt, pepper, beef cheeks. Fry in a pan with olive oil. Remove meat from pan. Fry chopped onion and garlic. Add the Bay leaves. Return the cheeks to the pan. Pour into a saucepan the red wine. Add the canned tomatoes and broth. Reduce the flame and cover it. Put in a preheated 150 degree oven for 3-4 hours. Boil the pasta in boiling salted water with olive oil. Drain off the water. Add salt, pepper. Add olive oil and chopped parsley. Put the sauce from the pan onto a plate. Spread the pasta and cheeks. Pour the sauce.

Bon appétit!


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