Ribbon pasta with beef ragout

Ingredients for 3 servings:

• 1 m.-sized onion(s)
• 2 cloves garlic
• 2 carrots
• 500 g beef (leg)
• 160 ml meat broth
• some oil for frying, e.g. coconut oil
• some salt
• some cayenne pepper
• 1 shot of red wine, fruity
• 550 ml tomatoes, pureed
• 1 bay leaf
• 270 g ribbon pasta, pappardelle or tagliatelle, possibly more
• some Parmesan, grated
• 3 sprigs of oregano, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes

with fresh oregano

Peel the onion and garlic and cut into small cubes. Peel the carrots. Finely dice or grate one carrot, and slice one carrot into thin strips. Cut the meat into small cubes. Set aside the meat broth, or alternatively vegetable broth. Heat a little oil in a pot (preferably cast aluminum) and fry the meat cubes for about 4-5 minutes, turning frequently. Season with salt and cayenne pepper. Add the diced onion and garlic, as well as the diced carrot, and sauté briefly. Deglaze with red wine, meat broth, and passata. Add the bay leaf. Cover and simmer gently for about an hour. At the end of the cooking time, add the carrot strips and let the ragout reduce slightly, this time uncovered. Cook the pasta in salted water and strain. Season the ragout again with salt and cayenne pepper, and remove the bay leaf. Arrange on plates, sprinkle with Parmesan cheese and garnish with fresh oregano leaves.