This rich and deeply savoury ragu is the ultimate make-ahead feast. It freezes well and can be served with pasta or polenta.
Ingredients
- 20 g dried porcini mushrooms
- 500 ml hot beef stock
- 2 celery sticks, chopped
- 2 small onions, chopped
- 2 small carrots, chopped
- 3 tbsp olive oil
- 1.5 kg boneless beef shin, cut into large chunks
- 150 g smoked pancetta, diced
- 8 garlic cloves, crushed
- 2 bay leaves
- 1 sprig rosemary
- 500 ml red wine
- 2 × 400 g tins cherry tomatoes
- 800 g dried pappardelle pasta
- Parmesan, grated, to serve
- For the gremolata:
- 50 g parsley, finely chopped
- 2–3 sprigs rosemary, finely chopped
- Finely grated zest 1 of orange
- 2 garlic cloves, crushed
- 2 tbsp olive oil
Instructions
1 Soak the mushrooms in the hot stock for 30 min. Strain, reserving the stock. Whizz the mushrooms, celery, onions and carrots in a food processor until fine.
2 Heat half the oil in a large casserole over a medium heat. Sear the beef in batches, until well browned. Set aside.
3 Add the pancetta to the pan and cook, stirring for 5 min until golden. Add the remaining oil and the vegetable mixture along with a large pinch of salt. Cook for 10 min until softened. Add the garlic, bay leaves and rosemary and cook for 1 min.
4 Pour in the wine and simmer rapidly for 5 min, then return the beef to the casserole, along with the tomatoes and reserved stock. Reduce the heat to low and cook, covered, for 3 hrs. Uncover and cook for a further 1 hr until the beef is very tender and the sauce is thick.
5 Cook the pasta according to the package instructions. Mix the gremolata ingredients together and season well.
6 Shred the beef into the sauce and toss through the pasta. Serve topped with the gremolata and plenty of Parmesan.
ALSO SEE:
Steak sandwich with super greens recipe
Feature Image: W&H
