Ragù & Pappardelle

Rich, slow-cooked ragù tossed through silky ribbons of pappardelle—this is comfort 
food at its most elegant. Deeply savoury, gently infused with herbs and red wine, and 
finished with a generous shower of Parmesan, it’s a dish made for lingering lunches and
cosy evenings.

• 500g beef short rib
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 2 cloves garlic, minced
• 2 tablespoon tomato paste
• 1 x 400g tin chopped tomatoes
• ½ cup beef or chicken stock
• ½ cup red wine (optional)
• 1 teaspoon dried oregano
• 1 teaspoon fresh rosemary, finely chopped
• Salt & pepper, to taste

To serve:

• 250–300g pappardelle pasta
• Fresh parsley, chopped
• Parmesan cheese, grated

Heat olive oil in your Le Creuset casserole over medium heat. Sauté onion, carrot, and celery until soft and fragrant.

Add short ribs and brown on both sides.

Stir in garlic and tomato paste, cooking for 1–2 minutes until rich and caramelised.

Pour in red wine (if using) and let it reduce slightly. Add chopped tomatoes, stock, oregano, and rosemary.

Reduce heat, cover, and simmer gently for 30–40 minutes, stirring occasionally. Season to taste.

Cook pappardelle in salted boiling water until al dente. Reserve a little pasta water.

Toss pasta through the ragù, adding a splash of pasta water if needed.

Finish with fresh parsley and Parmesan. Serve.