serves
6
prep
15 minutes
cook
2:20 hours
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
2:20
hours
difficulty
Easy
level
Ingredients
- 3-4 tbsp olive oil
- 750 g boneless shin of beef, cut into 3 large chunks
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 2 garlic cloves, sliced
- 300 ml red wine
- 210 g tin of chopped tomatoes
- 500 ml beef stock
- 2 tbsp vincotto
- 1 bay leaf
- 2 sprigs thyme
- Salt and pepper, to taste
- 600-800 g pappardelle
- Freshly grated parmesan to serve
Instructions
- In a heavy based low casserole pan (with a lid), heat 2 tbsp oil and brown the beef chunks all over, over a high heat, then set aside on a plate.
- Add the remaining oil and lower the heat. Gently fry the onion, carrots, celery and garlic until softened. Return the browned beef to the pan and add the red wine, tomatoes, beef stock vincotto and herbs and bring up to a simmer, seasoning with salt and pepper.
- Cover and continue to simmer over a medium-low heat for about 2-2 ½ hours or until the beef is tender and falling apart. Remove the lid and bring to a rapid simmer, simmer rapidly for 5 minutes or until sauce has reduced a little bit. Then use two forks to pull the meat apart in the pan. Remove the thyme stalks and bay leaf.
- Boil the pasta in plenty of salted boiling, water and drain.
- Combine the ragu with the cooked pappardelle and serve with plenty of freshly grated parmesan.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
