Slow cooked tender beef that pulls apart in a delicious herby, winey, rich tomato sauce intertwines with buttery cheesy pasta for a proper comfort meal that’s packed with flavour. This recipe makes a huge amount and if you do have any leftovers, they taste even better the next day!
- 1 ¾ pounds beef shin, in 2-inch cubes
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 sprigs rosemary, plus 1 tablespoon finely chopped leaves for garnish
- 2 sprigs sage
- 1 small red onion, peeled and cut in chunks
- 4 cloves garlic, finely chopped
- 1 carrot, peeled and thickly sliced
- 1 celery stalk, thickly sliced
- 2 cups red wine
- 2 400g can peeled whole cherry or plum tomatoes
- 1 pound pappardelle
- 3 tablespoons butter
- ½ cup freshly grated Parmigiano-Reggiano
- Season beef with salt and pepper to taste. Place a heavy cast iron pan over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
- Add the wine and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices. Bring contents of pot to a simmer. Place in an oven preheated to 140C, covered, or on the stove over the lowest heat for 2 to 3 hours.
- Using two forks, shred the meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
- Place a large pot of lightly salted water over high heat to bring to a boil. Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste then drain well. Return pasta to pot and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
- To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of rosemary, and a spoonful of cheese.