Slow-cooked Garlic & Rosemary Rump, Pappardelle & Olive Ragu | Harvey Beef
Savor ultimate comfort! This Harvey Beef recipe features tender Slow-Cooked Garlic Rosemary Rump with wide pappardelle and a rich olive ragu. A deeply flavorful, hearty pasta dish.
Ingredients
- 1 packet Harvey Beef Garlic & Rosemary Rump
- 400g crushed tomatoes
- 200ml water
- 200 ml red wine
- 1 red onion, cut into 8 wedges
- 3 cloves garlic, crushed
- 2 small sprigs rosemary
- 200g olives (stones removed)
- 300g pappardelle pasta
- 2 tbsps. Parsley, finely chopped
- 3 tbsp olive oil
- Sea salt & freshly ground black pepper
- Parmesan and olives to serve
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