Especially if you prepare them with meat from our MARKO delicatessen, where you will find the highest quality beef neck.

This is a recipe worth having on hand – for a family dinner, a wine evening, or just when you want to eat something special.

Preparation time: 120-135 min/2.00-2.15h

Ingredients (6–8 servings):


📌 Beef ragout:

  • beef neck 800 g
  • wild mushrooms (frozen) 300 g
  • Jerusalem artichoke 300 g
  • onion 150 g
  • garlic 4 cloves
  • carrot 100g
  • beef broth 600 ml
  • red wine 150 ml
  • vegetable oil 30 ml
  • fresh thyme 5 g
  • salt and pepper

📌 Extras:

  • pappardelle pasta 400 g
  • arugula 100 g
  • smoked cheese (oscypek or gouda) 100 g

 

Preparation:


👉 Cut the beef into cubes, fry until golden and transfer to the pot. In the same pan, fry the onion, carrot and garlic. Fry until the vegetables are soft. Add the mushrooms and Jerusalem artichoke, fry for 5-7 minutes.

👉 Pour in the wine, evaporate the alcohol, add the broth, thyme, salt and pepper. Cook over low heat for about 1.5 hours, until the meat is tender.

👉 Cook the pasta al dente, drain.

👉 Place the pappardelle on a plate, add the ragout, rocket and sprinkle everything with grated smoked cheese.

📍 MARKO Delicatessen – reach for the products that make the best dishes!