Beef ragu with pappardelle
Ingredients Method 1.Heat oil in a large, deep-frying pan on medium. 2.Saute eschalot and garlic 1-2 minutes, until softened.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2 tablespoons olive oil
- 3 eschalots, finely diced
- 2 cloves garlic, crushed
- 2 anchovies, finely chopped
- 2 bay leaves
- 1 sprig rosemary
- 500 grams beef mince
- 3/4 cup red wine
- 800 grams can diced tomatoes
- parpadelle pasta
- shaved parmesan, to serve
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