Slow Cooked Beef Ragu

Method

1. 1. Preheat the oven to 120°C (110°C fan / 250°F / Gas Mark ¼) or set up a slow cooker.
2. 2. Heat half the oil in a large shallow casserole over a medium–high heat while you season the beef well and dust it in the four. Shake off any excess and add the beef to the casserole in batches, browning it on all sides. Remove from the casserole with a slotted spoon and set aside (in the slow cooker, if using).
3. 3. Add the remaining oil to the casserole and fry the onion, carrot and celery for 5–6 minutes until softened, then add the garlic and white wine. Bubble for 2–3 minutes, then add the chopped tomatoes, tomato purée, bay leaves and thyme sprigs. Return the meat to the pan.
4. 4. Cover and cook in the oven for 6 hours. If using a slow cooker, add the mixture and cook on high for 6 hours or on low for 8 to 10 hours. Either way, add a splash of water or chicken stock if it starts to look too dry.
5. 5. When the cooking time is almost up, cook the pasta in boiling salted water for 8–10 minutes or until al dente, then drain.
6. 6. When cooked the beef should be lovely and tender and give when you push it with the back of a spoon. Season well and shred the meat with two forks to create a ragu. Place a few spoonful's into a wide pan, add the butter and warm through gently. Stir the pasta and half of the grated parmesan through to evenly coat.
7. 7. Serve the ragu on top of the pasta, scattered with the remaining Parmesan.

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Ingredients

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