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Image for Recipe - Pappardelle With Slow- Cooked Ragù

Pappardelle With Slow- Cooked Ragù

Image for Recipe - Pappardelle With Slow- Cooked Ragù
  • Time preparation 15 minutes
  • cook time 4 hours, 30 minutes
  • Serve Serves 8–10

This delicious slowed-cooked ragù is made with beef brisket and pork ribs for a deep, rich flavour. This is a great batch-cooking recipe, so keep a few portions in the freezer.

Recipes taken from Posh Pasta by Pip Spence (Quadrille, £12.99) Photography © Faith Mason
  • 750g piece of beef brisket
  • 500g pork ribs on the bone
  • 1 tbsp rapeseed or olive oil
  • 3 celery sticks, finely chopped
  • 2 onions, finely chopped
  • 2 carrots, peeled and finely chopped
  • 6 garlic cloves, peeled
  • 3 fresh bay leaves
  • 2 sprigs of rosemary
  • 400ml red wine
  • 500ml good quality beef or veal stock
  • 4 tbsp tomato purée
  • 1 x 400g can chickpeas, drained and rinsed
  • Sea salt and black pepper
  • To serve:
  • Pappardelle (allow 100g dried per person)
  • Freshly grated Parmesan
  • Chopped flat-leaf parsley

Preheat the oven to 160°C/Fan 140°C/Gas 3. Cut the brisket into large chunks and keep the pork ribs in pieces as large as possible. Season the meat all over.

In batches, sear the meat on all sides until golden, then place on a plate.

Add the celery, onions and carrots to the casserole and sauté for 5 minutes, then add the garlic and herbs. Cook for a further 5 minutes or until all the water has been cooked out of the vegetables. Add the meat back to the casserole.

Turn the heat up, add the wine and allow it to bubble away for a minute, then add the stock and tomato purée. If the meat isn’t entirely submerged in liquid, add a little water to cover.

Stir, place a piece of baking parchment directly on top of the ragù, then cover with a tight-fitting lid and cook in the oven for 3 hours.

Add the chickpeas and put back in the oven for a further 1 hour until the ragù is thickened and the meat is falling off the bone.

Carefully remove the bones and gently shred the meat into the sauce, then give everything a good stir. Serve with pappardelle, Parmesan and a sprinkling of chopped parsley.

Ingredients

  • 750g piece of beef brisket
  • 500g pork ribs on the bone
  • 1 tbsp rapeseed or olive oil
  • 3 celery sticks, finely chopped
  • 2 onions, finely chopped
  • 2 carrots, peeled and finely chopped
  • 6 garlic cloves, peeled
  • 3 fresh bay leaves
  • 2 sprigs of rosemary
  • 400ml red wine
  • 500ml good quality beef or veal stock
  • 4 tbsp tomato purée
  • 1 x 400g can chickpeas, drained and rinsed
  • Sea salt and black pepper
  • To serve:
  • Pappardelle (allow 100g dried per person)
  • Freshly grated Parmesan
  • Chopped flat-leaf parsley

Method

Preheat the oven to 160°C/Fan 140°C/Gas 3. Cut the brisket into large chunks and keep the pork ribs in pieces as large as possible. Season the meat all over.

In batches, sear the meat on all sides until golden, then place on a plate.

Add the celery, onions and carrots to the casserole and sauté for 5 minutes, then add the garlic and herbs. Cook for a further 5 minutes or until all the water has been cooked out of the vegetables. Add the meat back to the casserole.

Turn the heat up, add the wine and allow it to bubble away for a minute, then add the stock and tomato purée. If the meat isn’t entirely submerged in liquid, add a little water to cover.

Stir, place a piece of baking parchment directly on top of the ragù, then cover with a tight-fitting lid and cook in the oven for 3 hours.

Add the chickpeas and put back in the oven for a further 1 hour until the ragù is thickened and the meat is falling off the bone.

Carefully remove the bones and gently shred the meat into the sauce, then give everything a good stir. Serve with pappardelle, Parmesan and a sprinkling of chopped parsley.

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