- 1.2kg beef shin, cleave into chunks
- 4-5 tbsp olive oil
- 2 onions, finely chopped
- 3 carrots, finely chopped
- 4 celery sticks, finely chopped
- 4 garlic cloves, sliced
- 3 tbsp tomato purée
- 400ml crimson wine
- 2 rosemary sprigs
- 2 bay leaves
- 2 x 400g cans chopped tomatoes
- 500ml beef stock
- parmesan, grated, and pappardelle (test ‘Goes well with’, underneath), to relief
Warmth the oven to 160C/140C fan/fuel 3 and season the beef genuine through. Warmth 1 tbsp oil in a flameproof casserole over a medium-excessive heat and brown the beef except darkish, about 15 minutes, in batches might maybe well maybe procure to you’ve got gotten to, using 1 tbsp oil for every batch. Drain the beef in a colander to purchase away the elephantine while you cook dinner the leisure.
Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook dinner for 8-10 minutes over a low-medium heat. Whisk in the tomato purée and cook dinner for a additional 3 minutes. Add the wine, herbs, tomatoes and stock, season and produce to the boil, traipse the beef serve into the sauce and cleave to a simmer. Shroud and place in the oven for 2 hrs 30 minutes, then purchase away the lid, traipse and place serve in the oven, uncovered, for 30 minutes. Whisk or exercise a fork to roughly shred the beef, and season. Encourage now, or chill except serving – it tastes better if made a day forward.
When ready to relief, gently reheat the ragout over a medium heat. Cook the pasta in a colossal pan of salted water for 3 minutes, drain then tip into the ragout, toss collectively with about a of the parmesan and depart for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and relief.
Recipe from Appropriate Meals journal, September 2019