The dish with the parpadelle // Parpadelle pasta with beef shin ragu

When its rainy, make pasta. When it's sunny, make pasta. The best way to use up a lot of ingredients in the crisper, turning them into an epic pasta dish.

Pasta always has and will always be a huge part of my life. There is something extremely satisfying making your own or making a pasta dish for those who you care about. This dish is easy and super hearty. Serve with an excessive grating of parmigiano de reggiano.

"Perfect for a rainy day"

Ingredients

• 700g beef shin, bone-in, trimmed.

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 cup red wine

• 2 cans m crushed tomatoes

• 2 tablespoons tomato paste

• 2 bay leaves

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• Salt and pepper to taste

• 450g pappardelle pasta

• Parmigiano de reggiano for serving

• Fresh basil leaves for garnish

Method

1. Season the beef shin liberally with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Brown the beef shin on all sides. Remove the beef shin from the pot and set aside.

2. In the same pot, add the remaining 1 tablespoon of olive oil. Cook the onions, carrots, and celery until they become soft and slightly caramelised, about 5 minutes. Add the minced garlic and cook for another minute.

3. Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom. Let the wine cook down for a few minutes until the alcohol evaporates.

4. Return the beef shin to the pot, along with any juices that accumulated. Add the crushed tomatoes, tomato paste, bay leaves, dried thyme, and dried oregano. Stir everything together and bring the mixture to a simmer.

5. Cover the pot with a lid and reduce the heat to low. Let the ragu simmer for about 2 to 2.5 hours or until the beef shin becomes tender and easily pulls apart.

6. While the ragu is simmering, prepare the pappardelle pasta according to the package instructions (or make your own). Cook it until al dente, then drain and set aside.

7. Once the beef shin is tender, remove it from the pot and shred the meat using two forks. Discard any bones and return the shredded meat to the pot. Taste the ragu and adjust the seasoning with salt and pepper, if needed. (At this point you'll likely need to reduce the sauce to thicken it up).

8. Serve the beef shin and pappardelle pasta ragu over the cooked pappardelle. Garnish with grated Parmesan cheese and fresh basil leaves.

Enjoy your delicious beef shin and pappardelle pasta ragu!

Ciao

The Flaky Boy