for 4 people

Stew

	oil for frying
600 g	beef ragout (e.g. shoulder)
¾ tsp	salt
a little	pepper
80 g	diced bacon
500 g	onions, halved, cut into thin strips
100 g	carrots, cut into cubes
5 dl	white wine
1	bay leaf

Pasta

300 g	pasta (e.g. macaroni)
	salted water, boiling
60 g	grated Parmesan
½ bunch	flat-leaf parsley, finely chopped

How it's done

Stew

Heat a dash of oil in a cooking pot. Add the meat in batches, fry for approx. 5 mins. per batch. Remove, season the meat. Reduce the heat, wipe the cooking fat from the pot, add the diced bacon, fry gently until crispy. Add the onions and carrots, sauté for approx. 3 mins. Pour in the wine, add the bay leaf, bring to the boil. Reduce the heat, return the meat to the pan along with the cooking juices, cover and braise over a low heat for approx. 2 hrs. Remove the meat, pull apart with two forks, return the meat to the sauce, mix.

Pasta

Cook the pasta in boiling salted water until al dente. Drain the pasta, plate up with the stew. Scatter the cheese and parsley on top.

Show complete recipe