![Beef and pepper ragu Beef and pepper ragu](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/B96FBAB5-D037-4AC8-9E26-25EDB4437D27/Derivates/98E2AB41-3793-4D17-AE72-111BC10212D5.jpg)
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
- 1 brown onion (approx. 130 g), cut into halves
- 2 celery stalks (approx. 100 g), cut into quarters
- 1 raw beetroot (approx. 100 g), peeled and cut into quarters
- 3 garlic cloves
- 5 anchovy fillets, drained
- 40 g olive oil
- 850 - 900 g gravy beef, cut into pieces (4-5 cm)
- 100 g red wine
- 2 sprigs fresh rosemary (approx. 10 cm long), leaves only
- 2 sprigs fresh thyme, leaves only
- 1 tsp dried oregano
- 1 tsp fennel seeds
- 2 dried bay leaves
- 50 g tomato paste
- 400 g canned chopped tomatoes
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 tsp sea salt, plus extra to taste
- 2 - 3 tsp ground black pepper, plus extra to taste
- 1 - 2 carrots (approx. 120 g), cut into quarters lengthways and cut into thin slices (5 mm)
- 375 g dried pappardelle pasta, cooked, to serve
- 2 sprigs fresh flat-leaf parsley, leaves only, finely chopped for garnishing
- Nutrição
- por 1 portion
- Energia
- 2947.3 kJ / 701.7 kcal
- Proteína
- 26.2 g
- Hidratos de carbono
- 90.9 g
- Gordura
- 22.7 g
- Gordura saturada
- 8.8 g
- Fibra
- 12.8 g
- Sódio
- 8991 mg
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