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# Beef Ragu with Pasta

A slow-simmered beef shank ragu with vegetables, porcini and red wine that I serve over pappardelle.

## What you need

- 3 lb beef shank
- 2 tsp salt
- 1 tsp white pepper
- 3 tbsp all-purpose flour
- ½ cup oil for frying
- 4 tbsp olive oil
- ½ onion (finely diced)
- 6 dried porcini mushrooms (soaked in water)
- 1 leek (white part only, sliced)
- 1 celery root (finely diced)
- 1 carrot (finely diced)
- 1 bunch thyme
- 6 cloves garlic (sliced)
- 3 bay leaves
- 1 cup dry red wine for cooking
- 12 cups water

### To serve

- pappardelle

## How I make it

1. Cut the beef into cubes and toss in a bowl with the flour, salt and pepper until coated.
2. Heat a little oil in a skillet, add the beef and sear until browned on all sides. Transfer to a strainer to drain.
3. In a separate pot, heat the olive oil. Add the onion, leek, carrot, celery root, garlic and porcini and sweat for about 3 minutes.
4. Add the beef, thyme, bay leaves and wine and cook for 1 more minute.
5. Add the water, bring to a gentle boil and lower the heat.
6. Partly cover the pot and simmer for about 3 hours, adding a little water if needed.
7. Before serving, cook the pappardelle according to the package directions, divide among plates and top with the ragu.

Source: https://chefef.com/en-us/recipes/beef-ragu-with-pasta/