Beef Ragù pappardelle
We add the necessary acidity to balance the dish with Messino Truffle balsamic glaze! The addition of star anise gives it the richest flavours and we serve it with traditional handmade pappardelle. Alternatively, we can replace the pappardelle with barley or rice. In this way, we transform a classic, popular recipe into a special version with a traditional character
Υλικά
- 1 kg beef scallop cut in large pieces
- 1 packet pappardelle
- 2 dried onions
- 2 carrots
- 2 celeries
- 2 cloves garlic
- 2 tsp tomato paste
- 10 gr Star anise
- 100 gr Messino truffle balsamic cream
- 1 lt Red wine
- 2 lt meat broth (or vegetablebroth)
- Salt
- Pepper
- Sugar
- Olive oil
Οδηγίες
- Coarsely chop the dried onions, carrots, and celery
- Heat the olive oil in a large saucepan. When it is hot, add the chopped vegetables. Sauté until well browned
- When they are ready, add the garlic and wait for two minutes. Then add the tomato paste and Star anise
- Add the Messino Truffle Balsamic Cream and the red wine and when it comes to a boil and the alcohol evaporates, add the broth
- In a well-heated pan, add olive oil and sauté the scallop in batches until well browned
- Remove the meat from the pan, immediately add it to the pot, stir well and cook for about 2 hours over medium-low heat
- When the meat is tender enough, remove it and strain the sauce
- Fill a large saucepan with plenty of salted water. Add the pappardelle and boil according to the time indicated on the packet
- When the pasta is ready, drain it and serve it with the meat, pouring the sauce over it. You can optionally add parmesan cheese
Extra Tip:
- If you are short on time, use a pressure cooker! This will cut the cooking time in half and you won't lose the tenderness of the meat.