Name: Beef ragout with farfalle
Prep time: 30 min
Cook time: 135 min
Total time: 165 min
Yield: 1
Ingredients: 18.20 gm olive oil; 250g bacon rashers, rind and excess fat trimmed, finely chopped; 2 carrots, peeled, finely chopped; 2 celery sticks, ends trimmed, finely chopped; 1 brown onion, finely chopped; 3 garlic cloves, crushed; 1.8kg-piece beef bolar blade, cut into 8cm pieces; 2 x Mutti Polpa Finely Chopped Tomatoes 400g; 375ml (1 1/2 cups) red wine; 3 dried bay leaves; 2 large sprigs fresh rosemary; 375g fresh lasagne sheets; Shredded parmesan, to serve

Beef ragout with farfalle

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Prep Time:
30 minutes

Cook Time:
135 minutes

Total Time:
165 minutes

Tender slow-cooked shredded beef served over bowtie pasta for a comforting and satisfying meal.

Ingredients:

250g bacon rashers, rind and excess fat trimmed, finely chopped
2 carrots, peeled, finely chopped
2 celery sticks, ends trimmed, finely chopped
1 brown onion, finely chopped
3 garlic cloves, crushed
1.8kg-piece beef bolar blade, cut into 8cm pieces
2 x Mutti Polpa Finely Chopped Tomatoes 400g
375ml (1 1/2 cups) red wine
3 dried bay leaves
2 large sprigs fresh rosemary
375g fresh lasagne sheets
Shredded parmesan, to serve

Instructions:

Start by heating the oil in a stock pot over medium heat. Add bacon, carrot, celery, onion, and garlic, and cook for 5 minutes until softened. Next, mix in the beef, tomato, wine, bay leaves, and rosemary. Bring everything to a boil, then lower the heat and simmer partially covered for 2 hours until the beef is tender. Stir occasionally for even cooking.
Place a pasta sheet on a lightly floured work surface. Use a ravioli wheel to cut the sheet into 4cm-wide strips. Then, using a sharp knife, cut the strips at 4cm intervals to create 4cm squares. Brush the center of each square with water and pinch the straight edges together to form a bow shape. Transfer the bows to a floured tea towel and let them dry for 2 hours. Repeat the process with the remaining pasta sheets.
Transfer the beef to a clean work surface using tongs. Let it cool slightly and then shred it coarsely with your hands. Mix the shredded beef into the tomato mixture and season with salt and pepper.
Boil the pasta in a generously salted large saucepan of water for 8-10 minutes, or until al dente. Drain the cooked pasta.
Portion the pasta evenly into individual serving dishes. Spoon the ragout over the pasta and sprinkle with parmesan before serving.

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