John Myers
Beef Ragout with Orichiette
The perfect beef ragout with orichiette recipe with a picture and simple step-by-step instructions.
- 900 g Beef from the bow / shoulder
- 2 Onions
- 2 Toes Garlic
- 300 g Carrots
- Rapeseed oil
- Salt, pepper, garlic pepper, sugar
- 2 tbsp Tomato paste
- 100 ml Dry red wine
- 1 Pck. Chopped tomatoes / 500g
- Black pepper from the mill
- Seasoned salt from my KB
- 200 g Feta
- Parsely
- 400 g Orichiette / ear noodles
- Cut the meat into 1 cm pieces. Peel and dice the onions and peel and press the garlic .. Clean and peel the carrots and cut into 1 cm pieces.
- Heat a little oil in a large saucepan. Fry the meat in 2 portions all over hot for about 5 minutes, season with salt, pepper and a little garlic pepper, then remove.
- Put some more oil into the frying fat. Fry the onions, garlic and half of the carrots in it for about 5 minutes. Season with salt, pepper, garip pepper and a pinch of sugar. Stir in tomato paste and fry briefly. Add red wine and reduce almost completely. Add the tomatoes and bring to the boil. Mix in the meat and cover over a mild heat for 1.5 hours. ferment. Add the remaining carrots and cook for another 15 minutes.
- Wash and chop the parsley leaves. Grate the feta. (I ALWAYS TAKE FROZEN, IT’S GREAT TO RASP!) Cook the pasta according to the instructions on the packet. Season the carrot and beef ragout with salt, pepper, garip pepper and seasoning salt. Drain the pasta and distribute it on plates with the ragout. Sprinkled with parsley and cheese!
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