
Urządzenia i Akcesoria
Beef and pepper ragu
Przygotowanie 15 min
Czas całkowity 2 godz. 15 min
6 portions
Składniki
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brown onion (approx. 130 g), cut into halves1
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celery stalks (approx. 100 g), cut into quarters2
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raw beetroot (approx. 100 g), peeled and cut into quarters1
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garlic cloves3
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anchovy fillets drained5
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olive oil40 g
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gravy beef cut into pieces (4-5 cm)850 - 900 g
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red wine100 g
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fresh rosemary (approx. 10 cm long), leaves only2 sprigs
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fresh thyme leaves only2 sprigs
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dried oregano1 tsp
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fennel seeds1 tsp
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dried bay leaves2
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tomato paste50 g
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canned chopped tomatoes400 g
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Dijon mustard1 tbsp
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Worcestershire sauce1 tbsp
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sea salt plus extra to taste2 tsp
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ground black pepper plus extra to taste2 - 3 tsp
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carrots (approx. 120 g), cut into quarters lengthways and cut into thin slices (5 mm)1 - 2
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dried pappardelle pasta cooked, to serve375 g
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fresh flat-leaf parsley leaves only, finely chopped for garnishing2 sprigs
Wartości odżywcze na 1 portion
Kalorie
701.7 kcal /
2947.3 kJ
Białko
26.2 g
Tłuszcz
22.7 g
Węglowodany
90.9 g
Błonnik
12.8 g
Tłuszcz nasycony
8.8 g
Sód
8991 mg