Beef Shin Ragu with Pappardelle

For anyone who asks, Pappardelle is always my answer when it comes to my favourite type of pasta! And what pairs better with Pappardelle than a Beef Shin Ragu. Cooked low and slow, this really is a deliciously simple recipe that you let the cooking do the hard work for you.

After some initial prep all that is left to do is leave the ragu cooking for several hours, allowing the meat to become so tender it falls apart and leaves a rich, flavoursome sauce that just needs some pasta adding to it.

The best bit is this recipe is bound to leave you with leftovers that can be frozen or will taste even better the next day!

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Beef Shin Ragu with Pappardelle

Servings: 4-6

Recipe by: Cooking & Carafes

Prep time: 15 MinCooking time: 3 HourInactive time: 1 HourTotal time: 4 H & 15 M

Beef shin ragu cooked low and slow for the perfect comfort pasta dish

Ingredients

• 400g Pappardelle
• 500g Beef Shin
• 75g diced pancetta
• 1 celery stick, finely chopped
• 1 carrot, finely chopped
• 1 white onion, finely chopped
• 1-2 garlic cloves
• 1 tbsp tomato puree
• 1 large glass of red wine
• 750ml beef stock
• 400g chopped tomatoes
• 3 sprigs of fresh rosemary, finely chopped
• 2 bay leaves
• Olive Oil
• Salt and Pepper

Instructions

1. Remove the sinew from the edges of any beef shin before cutting into into chunks
2. Finely chop the onion, carrot and celery for a soffritto base.
3. In a large casserole dish, add the pancetta and cook on a medium heat until starting to brown.
4. Turn the heat down
5. Cook the pancetta until starting to brown
6. Turn the heat right down, add 2tbsps of olive oil and add a soffritto base of finely chopped onion, carrot and celery and cook until soft for about 10 minutes
7. Then add the garlic (crushed), finely chopped rosemary and the beef shin. Stir add let the meat lightly brown.
8. Add 1 tbsp of tomato purée, the wine and 500ml of the beef stock and stir
9. Add 200g of chopped tomatoes, bay leaves and season with salt and pepper.
10. Cook on a low heat on the hob or in the oven (150 degrees) for 2 1/2 - 3 hours.
11. If the dish starts to dry out top up with the remaining stock and chopped tomatoes.
12. Cook until the meat is easily falling apart and the sauce becomes a lovely thick ragu.
13. Once cooked, leave to rest while you cook your pasta.
14. Combine the ragu and pasta together with a splash of pasta water, serve with grated Parmiggiano Reggiano 
15. If you wish to halve the recipe you can freeze the ragu for a delicious meal another time.

Nutrition Facts

Calories

715.80

Fat (grams)

39.51

Sat. Fat (grams)

14.08

Carbs (grams)

36.60

Fibre (grams)

2.23

Net carbs

34.36

Sugar (grams)

5.73

Protein (grams)

45.22

Sodium (milligrams)

26.44

Cholesterol (grams)

155.25

beef shin ragu, beef shin, beef shin pappardelle

Pasta, Italian food, Dinner

Italian

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Cacio e Pepe with Parma Ham

I’ve added my own twist to the traditional Roman dish of Cacio e Pepe, literally meaning cheese and pepper. I’ve added some tasty, crispy Parma Ham on top to bring an extra something to this super simple dish. With just a few ingredients you can make this pasta recipe in no time!

Cacio e Pepe

A Roman dish, with many methods and variations of how to make it. Traditionally made with Pecorino Romano, but I’ve opted for Parmesan in my recipe, purely because it’s what more of you will have readily available in their fridge!

You can mix it up and use both or one or the other; as always use what you have and what you prefer! Some recipes call for you making a cheesy paste with the parmesan and pasta water, others for combining in the pan or on a plate – I’ve opted for altogether in the pan as it’s how I like to make it, but make this dish your own and play around with different methods – it’s the way you’ll perfect your own Cacio e Pepe.

Adding Parma Ham

Parma Ham or Prosciutto di Parma is such a versatile ingredient, it’s sweet and delicate taste makes it perfect for serving on its own, with cheese or combining with other ingredients like melon or fig – perfect for summer starters. Parma Ham is 100% natural, made using only pork, salt, air and time!

Aged for a minimum of 12 months, Parma Ham is produced in the region of Parma and has Protected Designation of Origin (PDO), meaning it has to be produced in this region and meet the quality to display the Ducal crown that you will see on packaging or leg of ham – this means it has met all of the requirements and quality to be Parma Ham.

 Because of its versatile nature it’s great for serving as it is, griddling or BBQ when wrapping produce like asparagus or my Parma Ham BBQ Skewers with cod or chicken, or even in the oven, but for this I have cooked it in a pan on the hob to give it a nice crisp finish, perfect for topping this Cacio e Pepe recipe.

Find out more about Parma Ham

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Cacio e Pepe with Parma Ham

Servings: 2

Recipe by: Cooking & Carafes

Cooking time: 10 MinTotal time: 10 Min

Add a twist to this classic Roman dish with Prosciuttio di Parma

Ingredients

• 80g Parma Ham
• 200g spaghetti
• 25g butter
• 80g Parmesan
• 1 teaspoon of black peppercorn, coarsely ground

Instructions

1. Bring a pan of water to the boil, salt and add the spaghetti 
2. While the spaghetti is cooking, tear the Parma Ham slices into a frying pan, and on a medium heat allow the Parma Ham to crisp up, about 3-4 minutes
3. Once it's crisped up remove from the pan and place on a plate. 
4. In a clean pan, add the butter, allow it to melt a little and then add the ground peppercorns and a splash of pasta water 
5. Let this emulsify a little on a low heat
6. Next drain the pasta when it's cooked al dente and add to the pan coating in the butter and pasta water 
7. Scatter the parmesan on top and allow it to melt into the spaghetti
8. Toss the spaghetti with tongs and add another splash of pasta water as you keep tossing the pasta to create a smooth and silky sauce
9. Serve, top with Parma Ham and extra Parmesan!                                       

Nutrition Facts

Calories

466.09

Fat (grams)

23.96

Sat. Fat (grams)

13.08

Carbs (grams)

36.91

Fibre (grams)

1.55

Net carbs

35.35

Sugar (grams)

1.55

Protein (grams)

25.73

Sodium (milligrams)

1197.80

Cholesterol (grams)

86.88

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This recipe is part of a paid for collaboration with Parma Ham from one of my Cook Alongs

Farfalle with basil pesto, feta and organic sunflower seeds

I love toasted seeds, they add texture and flavour to dishes, they are such a simple addition that is often overlooked. Because we’re a nut free household ingredients such as pumpkin and sunflower seeds are a great substitute. 

For this easy recipe I’ve used organic sunflower seeds from Buy Whole Foods Online, these were gifted to me to create recipes just like these!

I’ve also made my own fresh pasta but you can just as easily use dried pasta, I recommend farfalle, often referred to as bows but it actually translates to butterfly. These are perfect for a pesto based sauce, but you could also make with penne or fusilli.

Farfalle with basil pesto, feta and organic sunflower seeds

• Prep time: 5 minutes
• Cook time: 20 minutes
• Total time: 25 minutes

Servings: Serves 2

Ingredients:

• 2tbsp Buy Whole Foods Online Organic Sunflower Seeds
• 1tsp of pesto (follow the recipe for my nut free pesto)
• 150 - 200g dried or fresh farfalle pasta
• 150g spinach
• 100g cherry tomatoes, halved
• 40g feta cheese
• 1 garlic clove, crushed
• Extra Virgin Olive Oil
• Salt

Instructions:

1. Pre-heat the oven to 180 degrees, add the organic sunflower seeds to a small oven dish and drizzle in a little olive oil or olive oil spray. Cook for 15 minutes until lightly toasted.
2. If using dried pasta begin cooking this first and cook as per packet instructions.
3. While the pasta cooks add 1tbsp of olive oil to a pan on a low heat and add the tomatoes. Season with a little salt and cook for 5 minutes, stir occasionally.
4. Add the garlic to the pan for one minute and stir.
5. Add the spinach to the pan and let it wilt. Stir all the ingredients together.
6. If using fresh farfalle cook this now for 2-3 minutes until al dente.
7. Add the pasta to the pan, along with a splash of pasta water and the pesto. Stir together.
8. Serve the pasta and top with the sunflower seeds and crumble the feta on top

Don’t forget to share your recipe recreations on social, tag @cookingcarafes and @buywholefoodsonline. Find us on Instagram, Twitter and Facebook.

Creamy Mushroom Pasta Sauce

This recipe for a creamy mushroom pasta sauce works well with different types of pasta shapes. It’s a warming dish that oozes flavour using very basic ingredients. The best bit is it’s also really quick to make.

The silky smooth sauce works well with farfalle, tagliatelle, sorprese or even penne, but as always use what you have! I’m all for reducing your food waste and substituting ingredients, for example if you don’t have chestnut mushrooms, use what you have! As always if you want to make this for more people double up the ingredients.

Creamy Mushroom Pasta

• Prep time: 10 minutes
• Cook time: 10-15 minutes
• Total time: 25 minutes

Servings: 2 people

Ingredients

• ¼ onion, finely chopped
• 1 garlic clove, finely chopped
• 40g chestnut mushrooms, finely chopped
• 5g porcini mushrooms, soaked for at least 10 minutes and finely chopped
• 50ml white wine
• 75ml double cream
• 20g parmesan, finely grated
• 1tbsp fresh flat leaf parsley, finely chopped
• Extra Virgin Olive oil
• Salt and pepper
• 150-175g pasta of your choice

Instructions

1. Depending on the pasta you are using, you may want to start cooking this as you begin the sauce. If you’re using dried pasta that takes about 10 minutes to be cooked al dente, start it at the same time you start the sauce.
2. Add a tbsp of olive oil to your pan, and on a low heat cook the onions for 5 minutes, I also always add a little salt at this point. Then add the garlic and cook for a further minute or so. Keep it moving so the garlic doesn’t burn, if the onions need longer add a little splash of water until the onions are soft and translucent.
3. Add the mushrooms and two thirds of the chopped parsley, at this point you may want to drizzle in a little extra virgin olive oil.
4. After about 3 minutes, add a splash of the wine (about 25ml).
5. Briefly remove the pan from the heat while you add the double cream, keep stirring as you add it.
6. Put back on a low heat and season the sauce with a little pepper. If the sauce starts to thicken too quickly either briefly remove from the heat or add a splash of pasta water.
7. Add the parmesan and stir to combine.
8. Drain the pasta and add the pasta to the sauce. Stir to combine and serve with a sprinkle of the remaining parsley and a little extra parmesan if desired.

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If you’d like to make your own fresh pasta to pair with this sauce try my recipe for perfect pasta dough and start with something simple like pappardelle.

Nut free pesto

Make your own pesto

Pesto originates from Liguria and its official home is Genoa, which is why you'll often see Pesto alla Genovese on menus or products. I've decided to break tradition and omit the pine nuts from this recipe, as when you live with someone with a nut allergy any pre-made pesto is totally avoided in the house!Pesto is so simple to make and so much tastier when it's homemade. You can use a blender for speed but to be honest it's just as quick with a pestle and mortar.

Ingredients

• 1/2 bunch of basil

• 1 garlic clove

• 50g Parmesan / Pecorino or half and half

• Olive oil

• Pinch of salt

Pesto and basil

Method

Add the basil, garlic, salt and a tbsp of olive oil to start and pound in the pestle and mortar, until the basil leaves start to break up a little, then add the cheese and more olive oil, a good couple of glugs - you can add the olive oil how you like it, if you prefer it to be more chunky you'll want less.If you're using a blender throw it all in and blend!

Top Tip: I roughly chop my garlic first to make it easier to pound!

Delicious homemade pesto without any nuts!

Serving ideas 

Pesto is great for combining with pasta, add some cherry tomatoes, asparagus or even some chicken and you've got an easy dinner dish! Or use as a dressing for salmon with steamed veg, another simple dinner idea.

Other recipes you might like 

If you like this you might also like my Homemade Hummus Italian Style or my Black Olive Tapenade!

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I love seeing your pictures so don't forget to share them with me on social or if you think you'll know someone else who will love this share it on Pinterest. For more inspiration to cook from scratch follow me on Instagram, Twitter or Facebook.

Spaghetti with tomato and chilli

I’m embracing fresh produce more than ever, with my garden producing more tomatoes than I know what to do with and my mum and sister providing me with regular deliveries from their vegetable garden and allotment I seem to have fresh produce aplenty!

I can’t wait to get into our new house next year and have my own veg patch but until then I’ll reap the rewards of their hard work. August Bank Holiday weekend we visited the Chilli Festival at Benington Lordship in Hertfordshire and naturally returned home with a few fabulous chilli based products and of course a chilli plant! So with a night to myself I decided to cook a clean and simple dish and photograph it for the blog, and now it’s time to share it with you.

Chilli plant from Benington Lordship Chilli Festival

Spaghetti with tomato and chilli

Servings: 2 people

Ingredients:

• 100g homegrown cherry tomatoes, halved

• 150 - 200g spaghetti (or linguine)

• 1 garlic clove

• 1 chilli, deseeded and finely chopped

• Good quality olive oil

• Basil or parsley

• Pasta water or wine!

• Parmesan to serve

Ingredients for spaghetti with chilli and tomato

Instructions:

1. Heat the olive oil over a low heat and peel and lightly crush (with the back of a knife) the garlic clove. Add the garlic clove to the pan and allow it to flavour the oil.

2. Whilst that’s going on bring a pan of water to the boil ready for the pasta. Add the salt when it’s boiling and then add the pasta.

3. As the pasta cooks, put the chilli and tomatoes in the pan. Add a little seasoning.

4. The tomatoes will slowly start to break down to create a beautiful sauce, once this happens add a little white wine or some pasta water to help keep it from drying out and create more of a sauce. Add basil or parsely.

5. Cook the pasta until it’s al dente, then remove it from the pan using tongs or a spaghetti spoon and add it to the sauce, add a little pasta water and stir to cover and combine the spaghetti with the sauce.

6. Serve the pasta with freshly grated parmesan and a drizzle of olive oil.

I promise you this simple dish won't disappoint. Recently I’ve realised more and more how clean and simple ingredients really do produce the best dishes, so I’m trying to stick to that theory. For more great recipes and regular updates sign up to my newsletter or follow me on Instagram, Twitter, Pinterest or Facebook.

Spaghetti with tomato and chilli

Sausage gnocchi

This recipe is the perfect mix of comfort food with goodness. It was a bit of an experimental dish but it’s now a firm favourite in our house! This is also great for packing veg in to a meal, you can add whatever you have in the fridge, the ingredients list isn’t exclusive!

Sausage gnocchi

Servings: 4 people

Ingredients:

• 6 x pork chipolata sausages

• 500g Gnocchi

• ½ red onion, finely chopped

• 250g chestnut mushrooms, quartered and sliced

• Cavolo nero or spinach

• 500g of passata or finely chopped tomatoes

• Olive oil

• Optional: ¼ tsp chilli flakes

Ingredients for sausage gnocchi

Instructions:

1. Pre-heat the oven to 180°C, cook the sausages for 30 minutes.

2. Heat the olive oil in a pan and soften the onion for about 5 minutes, then add the mushrooms.

3. If using kale cut the stem out of a few leaves and slice into shreds, fry these in the pan with the mushrooms for about 5 minutes.

4. Add the passata (and optional chilli flakes), leave to gently simmer and season.

5. If using spinach, add to the pan until it wilts down and stir in to the sauce.

6. Chop the sausages into chunks and add to the sauce and stir, leave to simmer all together for 5 minutes.

7. Whilst the sauce is simmering, boil a pan of salted water and cook the gnocchi according to the packet instructions.

8. Add the gnocchi to the sauce and stir.

9. Serve with grated parmesan.

Sausage gnocchi recipe

Top tip: Make sure there is plenty of water in your pan, when the gnocchi floats to the top it’s ready. For more recipes, ideas and inspiration to your inbox sign up to our newsletter

Let us know what you think of the recipe in the comments below and remember to share your own pictures of this dish with us on Instagram, Twitter, Pinterest or Facebook.

Fiery 'Nduja and chicken pasta

Ingredients for nduja and chicken pasta

This dish was an experiment after buying some 'Nduja from Hatfield Food Festival last year. I’m not a huge lover of chicken in pasta, I’d never order it out, but it turned out to be the perfect match! When I stumbled across 'Nduja again at my local Pearce’s Farm Shop (and have since discovered it is supplied by EatDrinkIdeas – who have amazing produce at local markets throughout Hertfordshire) I had to buy some so I could recreate this dish.

Although it’s not widely available in supermarkets, you should be able to pick some up in local delis and farm shops. 'Nduja is from Calabria in Sicily, made with pork fat, herbs and spices and has a kick to it with fiery chilli, which adds to its rich and vibrant red colour. You’ll find it dotted across menus; from pizza toppings to pasta sauces and for its more traditional use on bruschetta or crostini as it’s a spreadable sausage!

Fiery 'Nduja and chicken pasta

Servings: 2-3 people

Ingredients:

• 150-200g of pasta – penne, rigatoni or fusilli

• Red onion, finely chopped

• 400g Chopped tomatoes

• 50g 'Nduja sausage meat

• 250g chicken mini fillets, cut into smaller pieces

• Lemon juice of ½ a lemon

• 2 tbsp Freshly chopped parsley

• Parmesan to serve

Instructions:

1. Heat some olive oil in a pan on a medium heat and add the chicken and chopped onion and cook for 10 minutes until the chicken is browned.

2. Add the chopped tomatoes, parsley and nduja and stir together and season.

3. Bring a large pan of water to the boil and cook the pasta until al dente. Your sauce will be full of flavour and the tomatoes should have reduced a little.

4. Squeeze the juice of half a lemon into the sauce, this helps to calm some of the fieriness of the nduja but if you like it hot and spicy you can leave it out!

5. Add the pasta to the sauce with a splash of pasta water and stir so the sauce coats the pasta, it should stick beautifully to the penne or rigatoni.

6. Serve with an extra sprinkle of parsley and grated parmesan.

nduja and chicken pasta recipe

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