Beef & Red Wine Ragu with Pappardelle

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Step 1

Heat oil in a medium saucepan over high heat. Season beef with salt and pepper and cook for 5 minutes, turning, until browned all over. Set aside.

Step 2

Add onion to saucepan and cook for 5 minutes until translucent, add garlic and cook for another minute until fragrant. Add bay leaves, tomato paste, red wine and stock and return beef to pan. Bring to a boil, reduce heat and simmer gently, covered for 45 minutes, or until beef is tender.

Step 3

Meanwhile, just before beef is cooked, bring a saucepan of salted water to the boil and cook pasta according to packet instructions, until al dente.

Step 4

Drain pasta and toss with the ragu. Divide into four bowls and serve topped with parsley, parmesan and extra black pepper.