Pasta with rich meat sauce recipe
Skirt has much more flavour than stewing or braising steak, but you can't stint on the cooking time. It's a great cut if you have plenty of time, and perfect for a slow-cooked sauce like this one.
Ingredients
- 2 tbsp olive oil
- 1 kg beef skirt, cut into 1cm cubes
- 1 large onion, finely chopped
- 200 ml red wine
- 1 tbsp tomato purée
- 2 x 400g cans of chopped tomatoes
- 2 tsp paprika
- 500 g pappardelle pasta
- 1 cup Parmesan cheese, grated, for serving
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 130 mins
- Serves: 6
Step-by-step
- You need a large saucepan with a lid that you can put in the oven or a casserole dish. Heat the olive oil in the pan, then start to brown the meat in batches, setting it aside once it has browned. You may need to add a little more olive oil.
- When all the meat is browned, cook the onion in the oil for 10 minutes until soft. Place the onion with the meat. Keep the pan on the heat, pour in the red wine and let it bubble away for 3 minutes over a medium heat. Preheat the oven to 150°C/Gas 2.
- Return the meat and onions to the pan and stir in the tomato purée, tomatoes and paprika. Season well with salt and pepper. Bring the sauce to a simmer on the stove and then cover the pan and place it in the oven for 2 hours.
- Cook the pasta according to the packet instructions and serve with the sauce and grated Parmesan.
Recipe taken from What's for dinner? Second helpings, by Romilla Arber
You might also like
Antonio Carluccio's pasta ribbons recipe
Dermot O'Leary's quick crab linguini recipe