Beef Ragout With Farfalle

Shredded slow-cooked beef makes a rich and hearty accompaniment for pasta bows.

The ingredient of Beef Ragout With Farfalle

• 1 tablespoon 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 800g cans diced tomatoes
• 375ml 1 1 2 cups red wine
• 3 dried bay leaves
• 2 large sprigs fresh rosemary
• 375g fresh lasagne sheets
• shredded parmesan to serve

The Instruction of beef ragout with farfalle

• heat the oil in a stock pot over medium heat add bacon carrot celery onion and garlic and cook stirring for 5 minutes or until soft stir in the beef tomato wine bay leaves and rosemary bring to the boil reduce heat to low and simmer partially covered stirring occasionally for 2 hours or until the beef is tender
• meanwhile place 1 pasta sheet on a lightly floured work surface use a ravioli wheel to cut the pasta sheet crossways into 4cm wide strips using a sharp knife cut strips crossways at 4cm intervals to make 4cm squares brush centre of each square with water use your fingers to pinch the straight edges of each square together in the centre to form a bow shape place the bows on a floured tea towel and set aside for 2 hours to dry repeat with remaining pasta sheets
• use tongs to transfer the beef to a clean work surface set aside to cool slightly use your hands to coarsely shred stir the beef into the tomato mixture season with salt and pepper
• cook the pasta in a large saucepan of salted boiling water for 8 10 minutes or until al dente drain
• divide pasta among serving dishes top with ragout and parmesan to serve

Nutritions of Beef Ragout With Farfalle

calories: 824 55 calories
calories: 25 grams fat
calories: 8 5 grams saturated fat
calories: 61 grams carbohydrates
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calories: 87 grams protein
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