Beef Ragu

Recipe serves 6

Ingredients:

- 1kg beef brisket or roast, cut into 4-5 pieces

- 2 onions

- 2 carrots

- 3 stalks celery

- 1 tsp fennel seeds

- 1/4 tsp chilli flakes

- 4 cloves garlic

- 400ml red wine

- 3 tbsp tomato paste

- 3 sprigs rosemary or thyme

- 2 bay leaves

- 2 cans crushed tomatoes

- 500ml beef stock

- 2 tbsp balsamic vinegar

- To serve: pasta, parmesan and parsley

Instructions:

- Season your beef with salt and pepper. Heat oil in a pan over high heat, and sear until browned. Remove and set aside.

- Add oil to a pan over medium heat and sauté your onions until starting to brown. Add in garlic and fennel seeds and cook until fragrant. Add in your carrots and celery and cook until starting to soften.

- Add in your tomato paste and cook until darkened, then deglaze with wine. Add in the stock, balsamic vinegar, canned tomatoes, bay leaves and herbs. Return the beef and any juices to the pot. Bring to a simmer, then cover and cook on low heat. Let simmer for 2 hours and 30 minutes, or until the meat easily shreds.

- Remove the meat and shred. Remove the bay leaves and herbs. Return the shredded meat to the pot. Season with salt, pepper and chilli flakes.

- Serve over pappardelle or pasta of your choice. Finish with parsley, black pepper and parmesan.