Slow-cooked Garlic & Rosemary Rump, Pappardelle & Olive Ragu

Slow-cooked Garlic & Rosemary Rump, Pappardelle & Olive Ragu

Ingredients

For the ragu

1 packet Harvey Beef Garlic & Rosemary Rump

400g crushed tomatoes

200ml water

200 ml red wine

1 red onion, cut into 8 wedges

3 cloves garlic, crushed

2 small sprigs rosemary

200g olives (stones removed)

For the pasta

300g pappardelle pasta

2 tbsps. Parsley, finely chopped

3 tbsp olive oil

Sea salt & freshly ground black pepper

Parmesan and olivesĀ to serve

 

Instructions

  1. Heat a frying pan to a medium high heat, season beef with pepper & salt and rub in a little oil. Sear beef on all sides, until golden brown and transfer to deep baking dish or slow cooker, then add red wine, water, red onion, garlic, rosemary & crushed tomatoes. For oven method, cover with a tight lid or tinfoil and bake at 140c for approximately 4 hours until very tender. Slow cook for 8 hours on low setting.
  2. When cooked, allow to rest for 15 mins, remove meat from sauce (reserving liquid) and pull apart into fork sized pieces.
  3. Add olives and simmer the reserved liquid on the stove, and reduce by approx. half or until thickened. Return the meat to the sauce.
  4. Cook pasta to packet instructions, toss through chopped parsley & olive oil.
  5. Serve hot ragu with pasta, olivesĀ & freshly shaved parmesan.

Servings

6-8
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