for 4 people

Ragout

	oil for frying
500 g	beef stew (e.g. shoulder)
1 tbsp	white flour
½ tsp	salt
a little	pepper
3	red onions, cut into rings
3	garlic cloves, sliced
2 dl	red port
5 dl	beef bouillon
150 g	pitted mixed olives
100 g	dried tomatoes in oil, coarsely chopped
¼ bunch	thyme
	salt and pepper to taste

Pasta

300 g	pasta (e.g. Papardelle noodles)
	salted water, boiling

How it's done

Ragout

Heat a dash of oil in a cooking pot. Dust the meat with flour, brown for approx. 5 mins. per batch, remove, season. Reduce the heat, wipe the cooking fat from the pot, add a dash more oil if necessary. Add the onions and garlic, sauté for approx. 5 mins. Pour in the port, reduce by half. Pour in the stock, add the olives, tomatoes and thyme, bring to the boil. Reduce the heat, return the meat to the pot, cover and braise over a low heat for approx. 1 hr. 30 mins., season.

Pasta

Cook the pasta in boiling salted water until al dente, then drain and mix with the sauce.

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