Beef ragout

• beef↗1.2kg kg

  shank meat, cubed

• olive oil↗4-5 tbsp tbsp
• onion↗2

  finely chopped

• carrot↗3

  finely chopped

• celery↗4

  stalks, finely chopped

• garlic↗4

  cloves, sliced

• tomato purée↗3 tbsp tbsp
• red wine↗400ml ml
• rosemary sprigs↗2
• bay leaf↗2
• tomatoes↗2 x 400g cans chopped cans

  2 x 400g cans chopped

• beef stock↗500ml ml
• parmesan↗

  grated, also for serving with pappardelle

Step-by-step instructions

1. 1

   Preheat the oven to 160°C/140°C with convection/gas 3 and season the beef on all sides. Heat 1 tbsp oil in a fire‑proof pot over medium‑high heat and brown the beef until a dark crust forms, about 15 minutes, in batches if needed, using 1 tbsp oil per batch. Drain the beef in a colander to remove fat while you work on the rest.

2. 2

   Wipe the pot with a paper towel, then add about 2 tbsp oil, onion, carrot, celery and garlic with a pinch of salt and cook 8‑10 minutes over low‑medium heat. Add the tomato purée and cook another 3 minutes. Add the wine, herbs, tomatoes and stock, season and bring to a boil, return the beef to the sauce and reduce to a gentle simmer. Cover and place in the oven for 2 h 30 min, then uncover, stir and return to the oven uncovered for another 30 min. Shred the beef with a fork, season. Serve immediately or chill until serving – it tastes better if made a day ahead.

3. 3

   When serving, gently reheat the ragout over medium heat. Cook the pasta in a large pot of salted water for 3 minutes, drain and add the pasta to the ragout, stir in part of the parmesan and leave for 1 minute. Plate the pasta, sprinkle with the remaining parmesan and serve.