Oxtail Ragu With Pappardelle

Oxtail Ragu With Pappardelle

4 cloves garlic, peeled
2 carrots, diced
1 onion, peeled and diced
3 sticks celery, diced
2 tablespoons olive oil for frying

  • First step is In a saucepan, saute the onion, carrots, celery and garlic in the oil until soft. Add the bay leaves, oxtail, porcini mushrooms including the soaking water, tomatoes, tomato paste and red wine. If you are making this in a pressure cooker, set it to high pressure and cook for 2 hours 10 minutes. If you're doing it on a stovetop, simmer it for four hours with the lid on and in a slow cooker, cook it for 8 hours. When it is ready, the meat should come off the bone easily with a couple of forks.
  • And then, To make the pappardelle, place the flour, salt and eggs in a mixer fitted with a dough attachment. Add the water in and knead until elastic. To do this by hand, place the flour on a board and make a well in the centre. Add the eggs and combine and then knead adding as much water as necessary to create an elastic dough. Wrap in cling film and rest at room temperature for 1-2 hours.
  • And then, visit for full instruction : https://www.notquitenigella.com/2014/08/13/oxtail-ragu-pappardelle/

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