- 1.2kg Certified Organic Chuck Beef cut into equal 4 pieces
- 1 tbsp salt
- black pepper
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 800g crushed canned tomatoes
- 3 tbsp tomato paste
- 2 beef bouillon cubes , crumbled
- 1 cup red wine, full bodied, or sub with beef broth
- 1 1/2 cups water
- 3/4 tsp dried thyme or 3 sprigs fresh thyme
- 3 dried bay leaves
- TO SERVE
- 500g dried pappardelle, or other pasta of choice
- freshly grated parmesan cheese or parmigiano reggiano
- fresh parsley, finely chopped
Pat beef dry and sprinkle with salt and pepper. Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece on all sides until very browned, then remove onto a plate.
Turn stove down to medium low and add remaining 2 tbsp of olive oil.Add garlic and onion and sauté for 2 minutes. Add carrots and celery and sauté slowly for 5 minutes. Add remaining Ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it’s bubbling very gently.
Cover the pot and let it cook for 2 hours or until beef is tender enough to shred.
Remove beef and coarsely shred with 2 forks. Return shredded beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened – beef will soften slightly more during this step.
Do a taste test and adjust seasoning to your liking with salt and pepper. Add 1/2 tsp sugar if sauce is a bit sour for your taste. Place the lid on and set aside until ready to serve.
Bring a very large pot of water with 1 tbsp of salt to the boil. Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
Meanwhile, place 5 cups of the Ragu in a very large fry pan (or 2 normal size pans) or a dutch oven. Heat over high heat while the pasta is cooking.
When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
Add 3/4 cup of the pasta water into the fry pan. Gently toss the pasta for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.
Serve with plenty of freshly grated parmesan and parsley.