Easy pulled beef ragu

• olive oil↗2 tbsp tbsp
• boneless beef brisket↗1kg kg
• onion↗2

  finely chopped

• garlic cloves↗4

  finely chopped

• carrot↗5

  thickly sliced

• red wine↗250ml ml
• canned chopped tomatoes2 x 400g cans cans
• tomato paste2 tbsp tbsp
• bay leaf↗4
• large pasta↗450g g

  shapes (e.g., paccheri, rigate or rigatoni)

• basil leaves↗large handful handful

  for serving

• grated parmesan

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 150°C/130°C fan/gas 2. Heat 1 tbsp oil in a fire‑proof pot and sear the beef on all sides until golden. Remove the meat, add the remaining oil and gently cook the onion and garlic for 10 minutes until softened.

2. 2

   Return the seared meat to the pot together with the carrots, red wine, tomatoes, tomato paste and bay leaves. Cover with foil and a lid and cook slowly for 3–3.5 hours until the meat falls apart. Check several times, turning the meat and stirring well so it is coated with sauce.

3. 3

   Cook the pasta according to the package instructions, then drain. Shred the beef—it should fall apart when touched with a fork—and place the meat with the tomato sauce over the pasta. Sprinkle with basil leaves and grated parmesan before serving.