A slow-cooked beef ragu should be part of every cook’s recipe arsenal – it’s unashamedly easy to make and makes you look like a pro. It’s an ideal dinner party dish as it can all be made ahead of time and reheated with ease. Ideally serve with pappardelle, wide flat pasta that the sauce can envelope beautifully; alternatively tagliatelle will do the job.
Serves 8 
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4 tbsp olive oil
3.5 lbs braising steak (beef shin or cheek is especially delicious), cut into large pieces
2 tbsp plain flour
1 large onion, finely chopped
1 carrot, finely chopped
2 celery sticks, finely chopped
3 garlic cloves, thinly sliced
2 bay leaves
3 thyme sprigs
8 fl oz white wine
2 x 14 oz tins chopped tomatoes
Squidge of tomato puree
1/2 cup full-fat milk
14 oz dried pappardelle
Extra-virgin olive oil
Sea salt and black pepper
Parmesan or pecorino shavings, to serve
4 tbsp olive oil
1.5kg braising steak (beef shin or cheek is especially delicious), cut into large pieces
2 tbsp plain flour
1 large onion, finely chopped
1 carrot, finely chopped
2 celery sticks, finely chopped
3 garlic cloves, thinly sliced
2 bay leaves
3 thyme sprigs
250ml white wine
2 x 400g tins chopped tomatoes
Squidge of tomato puree
100ml full-fat milk
400g dried pappardelle
Extra-virgin olive oil
Sea salt and black pepper
Parmesan or pecorino shavings, to serve
Large shallow casserole
Slotted spoon
