Beef Offal Pappardelle Recipe
For many of us the thought of eating offal is a little daunting and – unless you were introduced to traditional offal recipes in your childhood and youth – you may be unsure as to where to start. This approachable, simple and extremely delicious pappardelle pasta recipe is a great introduction to incorporating offal into your household’s weekly menu. In this offal recipe, the offal mince is used in the same way as minced steak and the result is a rich and incredibly tasty dish, which is an adaptation of a traditional Italian soffritto recipe.
What is offal?
Offal is the collective term for the organs of an animal processed for meat. The offal cuts most commonly used in cooking and those which you may be most familiar with are the heart, liver, kidney and tongue.
What are the benefits of eating offal?
Beef offal is incredibly nutrient dense and each cut has different benefits associated with its consumption.
Beef liver and offal provide a high concentration of bioavailable Vitamin A which is important for immune, eye and liver function. A 100g serving of beef liver contains 552% of the recommended daily intake and is one of the only food sources that contain large amounts of naturally occurring vitamin A, making it a viable source of this essential vitamin. Beef offal also contains B vitamins such as B12 (cobalamin), which is essentially non-existent in most plant-based food products. As an example, one serving of beef liver contains 82.5% of the Recommended Dietary Intake of Niacin (B3) and 72.5% of the RDI of Folate (B9). Read the full list of nutritional value for each offal cut at our previous article, Why should we eat offal?.
The Grass Fed Offal Mince that we use for this recipe is mixed with minced muscle meat and includes (approximately) 45% beef, 13% liver, 10% lung, 7% beef fat, 5% kidney, 5% heart, 5% tongue, 5% pancreas and 5% spleen.
Offal and Meat Sustainability
The consumption of offal – also known as variety meats or pluck – is also an important part of Provenir’s nose to tail philosophy. As part of our mission to combat the issue of waste in the Australian meat processing industry, Provenir is committed to utilising the whole animal, ensuring that everything is celebrated and nothing is wasted (learn more at our previous article, Provenir – A Meat Sustainability Story). This nose to tail eating also happens to have considerable health benefits for those that embrace it, too!
Beef Offal Pasta Recipe
Serves four adults
This recipe is for those that enjoy a rich, full flavoured bowl of meaty pasta – offal lover or not, we’re confident that you will be converted after tasting this recipe!
Beef Offal Recipe Ingredients
- 400g dried pappardelle pasta
- salt and pepper, to taste
- 60g freshly grated parmesan (optional)
Pasta Sauce Ingredients
- 50g beef tallow (or lard)
- 60ml olive oil
- 4 garlic cloves, peeled and finely chopped
- 2 fresh hot red chillies, finely chopped
- 1kg (two packets) of Provenir Beef Offal Mince
- 50ml red wine
- 400g canned crushed tomatoes
- 100g tomato paste
- 100ml beef stock
- 5 fresh bay leaves
Beef Offal Recipe – Method
- Heat the tallow and oil together in a large saucepan, then add the garlic and chillies, and gently fry for a few minutes.
- Add in the offal mince and stir-fry for 5 minutes.
- Add the wine and let the alcohol evaporate for 2 minutes.
- Add the crushed tomatoes and the tomato paste now, along with a little stock, and cook for 40 minutes along with the bay leaves.
- Add salt to taste.
- Cook the pasta in a pot of salted boiling salted water for 5–6 minutes or until al dente.
- Drain and mix with some of the sauce to flavour and coat.
- Divide between warmed plates with more sauce in the centre
- Serve, adding parmesan, salt and cracked pepper to taste.
Our Suggested Mince for Beef Pasta Recipes
The Provenir Six Star Promise
Provenir allows consumers to buy the best quality, highest welfare beef direct from the farmer. We proudly deliver a six star promise;
Highest welfare meat
Provenir farmers utilise low stress handling techniques and raise their livestock on open pastures within a familiar herd structure; allowing the animals to express their natural character.
Instead of the livestock being transported, the abattoir comes to the farm. This eliminates the unnecessary stress on animals associated with live transport – the process is slow, calm and kind. Less stress means less adrenalin produced, and thus more retained glycogen stores in the meat, leading to exceptional eating quality, taste and tenderness.
Full traceability & true provenance
Provenir oversees the whole meat production process from purchasing livestock on farm direct from our partnering farmers, to the on-farm processing, to our butchery and delivery to your door. By processing on-farm and utilising the latest in digital traceability technology we are able provide full transparency and guaranteed provenance – scan the QR code on each Provenir meat product to learn more about the farm on which it was grown.
Grass-fed & free range
Provenir partners with farmers who raise their livestock free range, grass-fed and grass-finished This means that the animals are fed on natural grasses, pasture, hay or silage, not in a feedlot.
Exceptional eating quality
Our on-farm process and artisan butchery techniques ensures that the quality of the meat is retained and maximised throughout the whole process.
No and hormones, herd antibiotics or intensive feedlots
Provenir farmers raise their livestock naturally: they do not feedlot, nor do they use hormones, growth promotants or herd antibiotics.
How to Purchase Provenir
If you do care about animal welfare, and of course great tasting, high quality meat, visit the Provenir online butcher shop now and find out for yourself why people are trusting Provenir. Provenir enables a connection between you and the farmer, via a unique QR code on each meat pack, that tells you the entire paddock to plate story behind each cut of meat online.
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