Comments on: Beef Ragu Papardelle with Gremolata

By: Helen

Helen — Mon, 09 May 2011 06:58:54 +0000

Hi Gabe – This is the sentence you are looking for “Season the beef shin well all over and add it, plus everything else.” ‘Everything else obviously includes wine and tomatoes. The dish is cooked on the hob; it doesn’t go in the oven.

By: Gabe

Gabe — Sun, 08 May 2011 19:43:51 +0000

looks really good but kind of a newbie at cooking. Recipe doesnt state when to add wine, tomatoes and what temperature to put in oven for.

By: Helen

Helen — Sun, 07 Mar 2010 19:19:36 +0000

The Graphic Foodie – That gremolata is amazing stuff isn’t it? I have to stop myself going overboard with it to be honest.

Jeanne – Thanks!

Joanne – Nothing like a ragu to get that stomach growling…doesn’t matter how full you are.

By: Joanne

Joanne — Sun, 07 Mar 2010 19:06:54 +0000

This dish is making my stomach growl! AND I just had lunch. I love the idea of having gremolata with the ragu…delicious.

By: Jeanne @ CookSister!

Jeanne @ CookSister! — Sat, 27 Feb 2010 00:25:54 +0000

OMG Helen that looks divine! I love ragu, and I love the combination of the ragu with the gremolata. Inspired!

By: The Graphic Foodie

The Graphic Foodie — Tue, 23 Feb 2010 11:30:57 +0000

Perfect sauce / pasta combination. Brilliant idea re. the gremolata to lift the heaviness of the sauce. Delicious!

By: Helen

Helen — Sun, 21 Feb 2010 21:25:40 +0000

Shayma – Thanks! Yes I think I would have openly wept had it needed four.

Gastrogeek – Thank you my dear

Becky – yeah exactly! Another reason why it’s perfect for a Sunday – particularly if you are feeling lazy.

Trissa – Hello to you too and thank you.

Dan – Cheers ears. It was indeed a dark and deep ragu. Magical powers stirred within.

Joey – Yeah the texture of mince can just be a bit meh sometimes I agree. Much better to get a hunk for that flaky texture plus then you also get the added bonus of the marrow from the bones.

By: joey

joey — Sat, 20 Feb 2010 00:05:57 +0000

Though not a fan of mince based meat sauces (which are popular over here), I LOVE this type of sauce that uses a good hunk of shin (or other slow cooking cuts) instead! This looks awesome! I use leftover osso buco sometimes for a similar pasta dish — and yes, 100% agree, papardelle is the best pasta noodle for it!

By: Dan (Essex Eating)

Dan (Essex Eating) — Fri, 19 Feb 2010 17:09:38 +0000

I Love Ragu – and that is a cracking example…..so rich and dark looking. Superb.

By: Trissa

Trissa — Fri, 19 Feb 2010 15:08:45 +0000

Just found your blog by accident and thought I would say Hello and let you know I am loving it! Beautiful beautiful pictures and recipes!