
Devices & Accessories
Beef and pepper ragu
Prep. 15min
Total 2 h 15min
6 portions
Ingredients
-
brown onion (approx. 130 g), cut into halves1
-
celery stalks (approx. 100 g), cut into quarters2
-
raw beetroot (approx. 100 g), peeled and cut into quarters1
-
garlic cloves3
-
anchovy fillets drained5
-
olive oil40 g
-
gravy beef cut into pieces (4-5 cm)850 - 900 g
-
red wine100 g
-
fresh rosemary (approx. 10 cm long), leaves only2 sprigs
-
fresh thyme leaves only2 sprigs
-
dried oregano1 tsp
-
fennel seeds1 tsp
-
dried bay leaves2
-
tomato paste50 g
-
canned chopped tomatoes400 g
-
Dijon mustard1 tbsp
-
Worcestershire sauce1 tbsp
-
sea salt plus extra to taste2 tsp
-
ground black pepper plus extra to taste2 - 3 tsp
-
carrots (approx. 120 g), cut into quarters lengthways and cut into thin slices (5 mm)1 - 2
-
dried pappardelle pasta cooked, to serve375 g
-
fresh flat-leaf parsley leaves only, finely chopped for garnishing2 sprigs
Nutrition per 1 portion
Calories
701.7 kcal /
2947.3 kJ
Protein
26.2 g
Fat
22.7 g
Carbohydrates
90.9 g
Fiber
12.8 g
Saturated fat
8.8 g
Sodium
8991 mg
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