Detailed step-by-step description of how to cook the dish "Pappardelle with tuna ragu". Try it by all means
- Heat the olive oil and butter in a large frypan over medium heat. Add the onion and cook, stirring, for 2-3 minutes until softened. Add the carrot, celery, garlic, rosemary and bay leaf, then cook for a further 2-3 minutes.
- Add the tomato paste, anchovies and tomatoes. Reduce the heat to low and simmer for 20 minutes. Stir in the drained tuna, breaking it up into chunks, and peas and cook for a further 5 minutes or until peas are tender.
- Meanwhile, cook the pappardelle in a saucepan of boiling salted water according to packet instructions. Drain.
- Season the tuna ragu with sea salt and freshly ground black pepper and stir in the chopped parsley. Serve the ragu on the pappardelle.
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Mixing Bowl Set
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