Pasta with Ragu
Ingredients — 6 Servings
- 1 kg beef goulash
- 1 piece carrot
- 2 stalks celery
- 400 g peeled tomatoes
- 150 ml red wine
- 0.5 bunch thyme
- 2 sprigs rosemary
- 500 g tagliatelle
- 1 piece onion
- 450 ml beef broth
- 2 tbsp tomato paste
- 2 tbsp wheat flour
- 1 tbsp balsamic vinegar
- salt
- 2 cloves garlic
- 2 tbsp sunflower oil
- pepper
Instructions
- 1
1 kg beef goulash, season generously with salt and pepper on all sides. Peel 1 carrot and 1 onion, wash 2 stalks of celery, and cut everything into fine cubes. Peel 2 cloves of garlic and finely chop them.
- 2
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over high heat and sear the meat on all sides; it doesn't need to be fully cooked yet. Then remove it from the pot. If necessary, cook the meat in two batches to achieve better browning.
- 3
In the same pot, heat 2 tablespoons of olive oil over medium heat and sauté the carrots, onion, and celery for 10 minutes until they are soft. Add the garlic after 5 minutes.
- 4
In the meantime, prepare 450 ml of beef broth according to the package instructions.
Open the full recipe, add to weekly plan, generate shopping list — all in the app.
