Wild Mushroom & Beef Ragù with Pappardelle

This oxtail ragù with fresh pasta, crafted by Carla Burger, is the ultimate winter comfort dish. Slow-cooked in Paul Clüver Village Pinot Noir, it delivers rich, hearty flavours and melt-in-your-mouth tenderness. Paired with silky homemade pasta, it’s perfect for gathering around the table with family and friends. For the perfect match, enjoy it with a glass of Paul Clüver Village Pinot Noir.

For the ultimate pairing, enjoy it with a glass of Paul Clüver Village Pinot Noir.

Beef Ragú:

Ingredients:

• 1 x Onion
• 2 x Cloves Garlic
• 2 x Carrots
• 1 x Punnet Mushrooms
• 1kg Oxtail
• 1 x Tin Tomato
• 30g Tomato Paste
• 250ml Paul Clüver Village Pinot Noir
• 5 x Bay Leaves

Method:

• Heat up the casserole and a dash of oil and seal of oxtail until golden brown.
• Remove the meat from the pot and keep it on the side.
• Chop the onion, garlic and sauté in the same casserole until golden brown.
• Cube carrots and slice mushrooms add to the pot and sauté
• Add the oxtail back in the pot add the tomato paste and Red wine and cook for 5 minutes.
• Add the tinned tomato and bay leaf, close the lid on the pot.
• Cook for 2 – 3 hours on a low heat until the meat is soft and falls off the bone.
• Pick the bones out and season the Raqù with salt.

Pappardelle Pasta:

Ingredients:

• 500g 00’ Flour
• 400g Egg Yolks

Method:

• Combine the flour with the egg yolks and kneed until dough is formed.
• Develop the gluten by kneading the dough until its smooth and shiny.
• Rest for 1 h in the fridge and start rolling out the pasta dough in different form and shapes.
• Add the rolled out pasta to boiling water and cook until Al dente.
• Add the pasta to the Ragù and stir until combined.
• Finish with parmesan cheese and chives
• Dish up and Enjoy this a Glass of Paul Clüver Village Pinot Noir.