Pappardelle White Ragu

Ingredients

1. Rib eye 300g
2. Pappardelle Cipriani 400g
3. Parmigiano Reggiano 50g
4. Extra Virgin Olive Oil 15ml
5. White onion 10g
6. Carrot 10g
7. Sea salt flakes 10g
8. Celery 10g
9. Black Pepper, Freshly Ground 2.5g
10. Nutmeg Whole, Freshly Ground 1g
11. Water/beef stock 0.75L

Method

1. Cut the beef into cubes and season with sea salt flakes. In a preheated pot, add the extra virgin olive oil, followed by the beef
2. Add black pepper and cook at a medium high heat, stirring occasionally until caramelized.
3. Add freshly ground nutmeg and continue to cook until the meat starts to caramelize.
4. Cut the onion, celery and carrot into small cubes and add to the beef
5. Continue to cook until the oil starts to separate from the meat. At this point, you can add the water in this consistency
6. Cook for about 1 hour at a medium high heat until you get the required consistency.
7. Cook the pasta in a Pasta Boiler for about 12 minutes until al dente
8. Add the pasta to the ragu, along with the Parmigiano Reggiano, and cook for few more minutes while tossing gently until incorporated.