Beef Shin Ragù

Method

Step one

Heat 1 tbsp of olive oil in a large heavy based saucepan with fitting lid over a high heat.

Step 2

Season the beef on each side with salt and pepper, sear each piece until well browned all over.

Step three

Remove the beef and set to one side, using the same pan add the remaining olive oil and fry the onion and garlic until soft.

Step four

Add the carrots, celery and bay. Cook for a few minutes before adding the wine.

Step five

Add the red wine and reduce by half, pour in the stock, crushed tomatoes and tomato puree.

Step six

Mix well and bring to the boil, add the beef, cover and turn down the heat to a gentle simmer.

Step seven

Cook for 2 ½ hours, stirring occasionally.

Step eight

Remove the beef and shred using 2 forks, add back to the pan and continue to cook for 30 minutes or until the sauce has thickened.

Step nine

Season to taste, remove the bay and add the parsley.

Step ten

Following on pack instructions and cook the pasta to your liking.

Step eleven

Using 2 large spoons combine the pasta and Ragù until the pasta is well coated.

Step twelve

Serve with plenty of grated Parmigiano Reggiano and fresh basil if using.

(Please ensure food is cooked through and piping hot throughout before serving).