Chef Carla from Bloem Restaurant has created the perfect winter pairing to showcase our Village Pinot Noir 2024. Slow-cooked in Paul Clüver Village Pinot Noir, it delivers rich, hearty flavours and melt-in-your-mouth tenderness. Paired with silky homemade pasta, it’s perfect for gathering around the table with family and friends.
For the perfect match, enjoy it with a glass of Paul Clüver Village Pinot Noir.
Recipe: Wild mushroom and beef ragù
Ingredients
Beef ragú
- 1 x Onion
- 2 x Cloves of garlic
- 2 x Carrots
- 1 x Punnet mushrooms
- 1kg Oxtail
- 1 x Tin tomato
- 30g Tomato paste
- 250ml Paul Clüver Village Pinot Noir
- 5 x Bay leaves
Pappardelle pasta
- 500g 00’ Flour
- 400g Egg yolks
Method
Beef ragú
- Heat up the casserole and a dash of oil and seal of oxtail until golden brown.
- Remove the meat from the pot and keep it on the side.
- Chop the onion, garlic and sauté in the same casserole until golden brown.
- Cube carrots and slice mushrooms add to the pot and sauté
- Add the oxtail back in the pot add the tomato paste and Red wine and cook for 5 minutes.
- Add the tinned tomato and bay leaf, close the lid on the pot.
- Cook for 2-3 hours on a low heat until the meat is soft and falls off the bone.
- Pick the bones out and season the ragù with salt.
Pappardelle pasta
- Combine the flour with the egg yolks and knead until dough is formed.
- Develop the gluten by kneading the dough until it's smooth and shiny.
- Rest for 1 h in the fridge and start rolling out the pasta dough in different forms and shapes.
- Add the rolled out pasta to boiling water and cook until Al dente.
- Add the pasta to the Ragù and stir until combined.
- Finish with parmesan cheese and chives.
- Dish up and enjoy this with Paul Clüver Village Pinot Noir.