Photo: Joseph Gonzalez
Pappardelle with oxtail ragù & taleggio
24 ingredients
Serves 8
openrecipes
The Bull and Last pub in north London serves this rich winter dish, best enjoyed beside an open fire
Estimated Nutrition (whole recipe, rough)
1494
Calories
74g
Protein
54g
Fat
169g
Carbs
Counts 19 of 24 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Star Anise | not in our table | 0 |
| Leaf | not in our table | 0 |
| Saffron | not in our table | 0 |
| Water | not in our table | 0 |
| Celeriac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½kg oxtail , cut into pieces
- 1 onion , chopped
- 1 celery stick, chopped
- 1 carrot , chopped
- 1 garlic bulb
- 4 allspice berries, 2 cloves, 7 peppercorns and 1 star anise, tied into a muslin bag
- thyme , rosemary and 2 bay leaves tied into an outer leek leaf
- 375ml red wine
- oil
- 850ml strong beef stock
- 500g '00' pasta flour
- 5 eggs , 3 whole and 2 yolks
- 6-8 saffron filaments warmed in 25ml water, and filaments then fished out
- 1 tbsp olive oil
- 1 carrot , finely chopped
- ½ leek , finely chopped
- 2 celery sticks, finely chopped
- ½ celeriac , finely chopped
- 1 small onion , finely chopped
- 3 garlic cloves , finely chopped
- 1 tbsp tomato purée
- 190ml red wine
- 125ml port
- parmesan , chopped parsley and taleggio cheese, cut into thin slices, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes