Ragù alla napoletana with Castellane pasta

Ingredients

Directions

1. 1

   Peel and finely dice the onions and garlic. Peel, wash and chop the carrots. Dab beef dry and cut into small cubes.

2. 2

   Heat the oil in a casserole or small roaster. Brown the meat in it in 2-3 portions at high heat. There should always only be enough meat in the pot so that the bottom is just covered.

3. 3

   Otherwise the meat will leave too much liquid and start to boil instead of frying. Fry the onions, garlic and carrots briefly with the last portion. Add the rest of the fried meat again. Season with salt and pepper.

4. 4

   Stir in tomato paste, sweat briefly.

5. 5

   Add red wine, tomato juice, bay leaf and peppercorns. Bring to the boil and braise covered over a low to medium heat for about 3 hours. Stir from time to time and add some water if necessary.

6. 6

   Approximately 15 minutes before the end of the cooking time, reduce the ragout without lid over a high heat until creamy, stirring frequently. The meat should be soft and fall apart. Season to taste with salt and pepper.

7. 7

   Meanwhile boil 3-4 l salted water (approx. 1 teaspoon salt per litre). Cook the noodles in it according to the instructions on the packet. Drain noodles and mix with the ragout.