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🍽️ Pappardelle with Bean and Mushroom Ragout
788 kcal · 30 min · 4 servings
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Ingredients
- 30 g dried porcini mushrooms
- 1 jar (400ml) wild mushroom broth
- 175 g onions
- 2 garlic cloves
- 2 tbsp butter
- 2 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 2 tbsp raisins
- 2 tbsp capers
- salt
- pepper from the mill
- 40 g chopped hazelnuts
- 200 g beef fillet
- 1 bunch flat-leaf parsley
- 500 g green beans
- 2 tbsp oil
- 500 g pappardelle
- 40 g parmesan
Instructions
- 1. Add the mushrooms to the broth and let them simmer for 10 minutes.
- 2. Strain the mushrooms and catch the broth in a bowl.
- 3. Finely chop the mushrooms.
- 4. Peel the onions and garlic and dice them finely.
- 5. Heat the butter in a pan.
- 6. Sauté the mushrooms and garlic in the butter.
- 7. Stir in the tomato paste.
- 8. Add the vinegar and the reserved mushroom broth.
- 9. Let the sauce reduce to half its volume.
- 10. Fold in the raisins and capers.
- 11. Season the sauce with salt and pepper.
- 12. Roast the hazelnuts in a dry pan.
- 13. Dice the beef fillet very finely.
- 14. Rinse the parsley and shake it dry.
- 15. Finely chop the parsley.
- 16. Rinse and trim the beans.
- 17. Cut the beans into 3-4 cm long pieces.
- 18. Add the beans to boiling salted water.
- 19. Cook the beans for about 8-10 minutes.
- 20. Lightly season the beef fillet with salt and pepper.
- 21. Heat the oil in a pan.
- 22. Fry the beef fillet for 5 minutes.
- 23. Drain the beans.
- 24. Stir the beef fillet and beans into the sauce.
- 25. Taste and adjust the seasoning of the sauce.
- 26. Fold in the parsley and two-thirds of the hazelnuts.
- 27. Cook the pappardelle in plenty of salted water according to package instructions until al dente.
- 28. Drain the pasta and let it drip dry.
- 29. Serve the pappardelle with the ragout.
- 30. Sprinkle the dish with the remaining hazelnuts.
- 31. Serve grated Parmesan on the side.
Nutrition per serving
- kcal: 788
- Protein: 35 g · Fett/Fat: 26 g · Carbs: 101 g