Pappardelle beef ragu soaked in red wine

Name: Pappardelle beef ragu soaked in red wine
Ingredients: 1 small onion, chopped; 1 celery stick, chopped; 1 carrot, chopped; 2 tbsp olive oil; 50 g pancetta or streaky bacon, chopped; 550 g Irish beef skirt, well trimmed and cut into small strips; 85 ml dry red wine; 1 bouquet garni (small bunch flat-leaf parsley, 3 sage leaves, 1 fresh thyme sprig and 1 bay leaf tied together with string); 2 x 400g cans plum tomatoes, well drained and the flesh chopped; pinch of dried chilli flakes (optional); 150 ml beef stock; 350 g pappardelle pasta; 2 heaped tbsp freshly-grated pecorino or Parmesan; sea salt and freshly-ground black pepper

www.irishbeef.co.uk

A delicious mix of Italian tradition and great Irish beef stew. Long ribbons of pasta are covered in a red wine sauce with pancetta, bacon and vegetables compli

View full recipe on www.irishbeef.co.uk

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Ingredients

1 small onion, chopped
1 celery stick, chopped
1 carrot, chopped
2 tbsp olive oil
50 g pancetta or streaky bacon, chopped
550 g Irish beef skirt, well trimmed and cut into small strips
85 ml dry red wine
1 bouquet garni (small bunch flat-leaf parsley, 3 sage leaves, 1 fresh thyme sprig and 1 bay leaf tied together with string)
2 x 400g cans plum tomatoes, well drained and the flesh chopped
pinch of dried chilli flakes (optional)
150 ml beef stock
350 g pappardelle pasta
2 heaped tbsp freshly-grated pecorino or Parmesan
sea salt and freshly-ground black pepper