allgemein, fleischgerichte, pasta_und_reis

Pappardelle al Ragu aka Bolognese

Ingredients for 4 persons

• 1 large onion
• 1 large clove garlic
• 2-3 carrots
• 1/4 celery root or 2 celery stalks
• 3 tbsp. olive oil (Jordan)
• 2 pinches of Cajun Space (Ingo Holland)
• 1-2 sprigs of fresh rosemary
• 2-3 Sprigs of fresh thyme
• 500 g coarsely ground beef
• 2 tablespoons of Tomami Umami
• 250 ml broth (poultry or veal)
• salt, pepper
• Tomami Tomato
• 500 g pappardelle
• Freshly grated parmesan.


Chop the vegetables into cubes; chop the onion and finely chop the garlic. Heat the olive oil in a deep pan and fry the garlic and onion until glazed. Fry the vegetable cubes; move them to one side of the pan and sauté the ground meat. Season with Cajun Spice and 2 tbsp. Tomami Umami, then add 1/3 of the broth and the fresh herbs. Reduce. Remove the herbs and season with salt, pepper and Tomami Tomato. Cook the pasta in plenty of salted water until al dente. Serve with the Bolognese sauce in deep plates. Sprinkle with freshly grated parmesan.