Buffalo meat ragout with pappardelle

In a large frying pan, add the olive oil and sauté the Greek Kerkini Buffalo meat, adding the pieces one by one so that the temperature does not drop, and season with salt and pepper. Be careful not to turn the Buffalo meat quickly so that it is well browned.

Cut one carrot into cubes and grate the other. Cut one Florina pepper into small pieces and puree the other in a multi-cooker. Add the tomato paste to the pot with the meat first and mix well, scraping the bottom with a wooden spoon.

Then add the smoked paprika, chopped onion, garlic, celery and chopped carrot (both cuts) and sauté well.

Deglaze with the wine and mix well. Let the alcohol evaporate and add the Florina pepper sauce, the concasse, the bay leaf, the thyme, the sugar and mix well. Finally, add the hot vegetable stock.

Cook over low heat with the lid closed for about 2.5 to 3 hours.

Once the buffalo meat is very soft, remove it from the sauce and “pluck” it well with a fork. Remove the bay leaves. Then add the buffalo meat back to the sauce and cook over low heat for another 30 minutes until the meat is incorporated with our sauce.

In the end, we should have a thick sauce with the Buffalo meat. If you see that it has a lot of liquid, cook until you get the desired result.

Serve by pouring the ragu over hot pappardelle with a little grated gruyere and chopped parsley.