Pappardelle with Italian stew
On cold days, we're all about a tender stew. In this recipe, we're using short ribs braised with flavorings like oregano and basil, and topped off with a touch of red wine. Serve the stew on pappardelle for an Italian flavor sensation on your plate!
Bereidingswijze
Peel and finely chop the onion and garlic. Cut the celery into 2 cm pieces and remove the tops of the cherry tomatoes.
Cut the ribs into 3cm pieces. Heat 2/3 of the olive oil in a Dutch oven and sauté the ribs, onion, and garlic for 5 minutes. Add the tomato paste and stir. Deglaze the pan with the red wine and beef stock. Simmer for 3 hours, covered, stirring occasionally.
After 2 hours, add the celery, Verstegen Oregano, and Verstegen Basil and stir. Add the tomatoes during the last 20 minutes.
Meanwhile, bring a pan of water to a boil and cook the pappardelle according to the package directions. Coarsely grate the Parmesan cheese.
Toss the remaining olive oil with the pappardelle pasta. Divide the pasta and Italian stew among plates and garnish with the Parmesan cheese and celery leaves.
Variatietip
Voeg wat extra zwarte olijvenplakjes toe voor een extra smaakbeleving.
Ingrediënten
- 2 uien
- 2 tenen knoflook
- 3 stengels bleekselderij + loof ter garnering
- 250 g cherrytomaten
- 900 g riblappen
- 3 el olijfolie
- 50 g tomatenpuree
- 200 ml rode wijn
- 340 ml runderbouillon
- 1 el Verstegen Oregano
- 1 el Verstegen Basilicum
- 300 g verse pappardelle
- 100 g Parmezaanse kaas
Benodigdheden
- Casserole
