Pici al Ragù

Cut 500 g of stewing beef (sukade lappen in NL) in bitesize (3x3 cm) pieces. Fry in 20 grs butter till brown. Take out and keep warm

Cut 1/2 Autumn King carrot into 5x5 mm cubes. Fry 1 sliced onion and the carrot cubes in the butter for a couple of minutes.

De-glace with 150 ml red wine and 250 ml beef stock. Bring to the boil and add 1 tin of peeled tomatoes.

Cover the meat with 4 tbsp whole grain mustard and add to the pan.

Crumble 2 slices of spiced ginger bread over the stew and add 2 leaves of laurel, 5 sprigs of thyme and3 cloves

Cover and slowly stew on a low heat for at least 5 hours.

After 4,5 hours add 2 celery stalks, finely cut, for colour and a bite.

An half hour later transfer 50% to another pan, use a fork to pull the meat apart

Boil 125g handmade pici  and serve as shown above, with grated Parmesan

 

< Freeze the other 50% to serve another day as a stew with Gratin Dauphinois and spring onions

(recipe Yvette van Boven) 

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