Slow Beef Ragu with Pappardelle

Method

1. 1

   Season the beef

   Season the beef all over with half the salt.

2. 2

   Brown the beef

   Heat the oil in a large heavy casserole over medium-high heat. Brown the pieces in two batches, 3 to 4 minutes a side, until deeply coloured. Lift them out onto a plate.

3. 3

   Soften the vegetables

   Drop the heat to medium. Add the onion, carrots and celery to the fat in the pot and cook 10 minutes, stirring now and then, until soft and sweet.

4. 4

   Cook the garlic and paste

   Add the garlic and tomato paste and cook 2 minutes more, until the paste darkens.

5. 5

   Deglaze

   Pour in the wine and scrape up every brown patch from the base of the pot. Let it bubble hard for about 3 minutes, until it has reduced by half and no longer smells sharp.

6. 6

   Add the braising ingredients

   Add the tomatoes, crushing each one in your hand, then the stock, bay, rosemary, pepper and the rest of the salt. Return the beef and its juices.

7. 7

   Braise

   Bring to a bare simmer, then cover and cook 3 hours on the lowest heat, turning the beef every 45 minutes or so.

8. 8

   Shred the beef

   The beef is ready when it gives way at a push from a spoon. Fish out the bay and rosemary stalks, then pull the beef into shreds in the pot with two forks.

9. 9

   Reduce the sauce

   Simmer uncovered until the sauce coats the meat.

10. 10

    Cook the pasta

    Boil the pappardelle in a big pot of well salted water until it still has a little bite, just short of the time on the packet. Scoop out a mug of the cooking water, then drain.

11. 11

    Toss and serve

    Toss the pasta through the ragu over low heat with a splash of the cooking water until every ribbon is coated. Serve with the parmesan over the top.

Tips

• Brown the beef in batches so the pieces colour rather than steam.
• Keep the braise at a bare simmer on the lowest heat, and turn the beef every 45 minutes or so.
• Reserve the pasta water before draining, then add it a splash at a time until the ragu coats the pasta.

Swaps

• Use tagliatelle instead of pappardelle.
• Use dried thyme instead of the rosemary.

Storing

Keep the ragu in the fridge for up to three days. Reheat gently, adding a splash of water or stock if needed.