Main · beef
Smoked Beef Rib Ragu with Pappardelle
Picked rib meat melted into a deep tomato ragu. The smoke does the work a slow braise usually takes hours to build.
Ingredients
- —1 rack Symi's Smoked Beef Ribs
- —400g pappardelle
- —1 onion, finely diced
- —2 garlic cloves, crushed
- —1 carrot, finely diced
- —1 celery stick, finely diced
- —2 tbsp tomato puree
- —400g tin chopped tomatoes
- —200ml red wine
- —200ml beef stock
- —2 bay leaves
- —Olive oil
- —Parmesan, grated, to serve
- —Salt and black pepper
Method
- 1.
Warm the beef ribs according to the pack instructions, then pick the meat from the bone and shred roughly. Set aside.
- 2.
Heat olive oil in a large pan. Soften the onion, garlic, carrot and celery for 8-10 minutes.
- 3.
Stir in the tomato puree and cook for 1 minute, then add the wine and bubble for 2 minutes to cook off the alcohol.
- 4.
Add the chopped tomatoes, stock and bay leaves. Simmer for 15 minutes until thickened.
- 5.
Stir in the shredded beef rib meat and any juices from the bag. Simmer for a further 5 minutes.
- 6.
Cook the pappardelle in salted boiling water until al dente. Drain, reserving a splash of pasta water.
- 7.
Toss the pasta through the ragu, loosening with pasta water if needed. Season, top with parmesan and serve.