Springbok Ragù with Pappardelle
Ingredients
- 1 onion diced
- 2 celery stalks chopped
- 2 carrots chopped
- 8 cloves garlic pressed
- 2 sprigs fresh rosemary leaves picked, finely chopped
- 6 sprigs fresh thyme leaves picked, finely chopped
- 1 handful fresh origanum finely chopped
- 50 grams tomato paste
- 1 cup pinotage
- 1 kg springbok mince
- 2 tins diced tomato
- 3 sachets liquid beef stock
- 3 tbsp brown sugar
- 500 grams pappardelle sub fettuccine
- pecorino romano to serve
Instructions
- Over medium heat, fry onion in a little olive oil, then add the celery, carrots, garlic and herbs and cook for about 10 minutes, adding a drop of water if needed.
- Add the tomato paste and Pinotage and allow to cook for a further 5 to 10 minutes until wine has reduced.
- Add the mince and allow to brown. Season with salt and pepper. Add the tomatoes, stock and sugar. Cover and cook for 1 ½ hours.
- Cook pasta according to package instructions. Add about half a cup of the pasta water to the sauce to loosen a bit. Drain the pasta, then combine with the sauce, reserving some of the sauce to add an extra dollop on top.
- Finish off with grated Pecorino Romano and enjoy!