Noodles with beef ragout

Name: Noodles with beef ragout
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 collar Soup Greens; 2 medium-sized onions; 1 collar Thyme; 1000 g Beef goulash; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS Tomato paste; 1 TABLESPOON Flour; 2 Bay leaves; 250 ml dry red wine; 1 TABLESPOON Instant vegetable stock; 250 g Penne noodles

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 collar Soup Greens
2 medium-sized onions
1 collar Thyme
1000 g Beef goulash
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TABLESPOONS Tomato paste
1 TABLESPOON Flour
2 Bay leaves
250 ml dry red wine
1 TABLESPOON Instant vegetable stock
250 g Penne noodles

Directions

1
Clean, wash, peel and chop the soup greens. Peel and chop onions. Wash the thyme, dab dry, put something aside for garnishing. Wash the meat, dab dry.
2
Heat the oil in a casserole, sear the meat in it in portions, remove. Season with salt and pepper. Fry the soup greens and onions in the frying fat. Add tomato paste and sweat it.
3
Dust with flour and sweat briefly while stirring. Put the meat back into the pot. Add thyme stalks and bay leaf and deglaze with red wine. Add 500 ml water while stirring. Bring to the boil, stir in stock.
4
Cover and stew for about 1 1/2 hours. Cook pasta in boiling salted water according to package instructions. Drain and let drain. Season ragout with salt and pepper. Serve the pasta with the ragout.
5
Garnish with thyme put aside.