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Cook
3h
Cook
3h
Ingredients
Method
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Step 1
Pat the beef shin dry with kitchen paper to help it brown nicely. Season generously with salt and, if possible, leave uncovered in the fridge overnight to dry brine. If not, move straight to searing.
500 g Beef shin
Step 2
Heat a large Dutch oven over high heat. Add a drizzle of oil and sear the beef shin until well browned but not cooked, then set aside - you just want some colour.
Step 3
Blitz the carrots, celery, garlic and onion in a food processor for a quick fine dice (or do by hand). Add to the same pan with a little salt and pepper and cook for about 5 minutes.
2 Carrots
1 White onion
2 Celery stalks
4 Garlic cloves
Step 4
Stir in the tomato paste and red wine and cook for a couple of minutes. Heat the oven to 160C fan/180C.
2 tbsp Tomato paste
100 ml Red wine
Step 5
Add the bay leaves, thyme, Parmesan rind, tinned tomatoes, sugar and beef stock. You want enough stock to almost cover the beef shin so you may need a little more depending on your pot. Bring to a gentle simmer, nestle the beef back in and cover with a lid.
2 Bay leaves
1 bunch Fresh thyme
1 Parmesan rind
400 g Chopped tomatoes
350 ml Beef stock
1/2 tsp Sugar
Step 6
Cook low and slow for about 2.5 hours in the oven (or on the stove on a very low simmer for 2 hours) until the meat is falling apart. Shred the meat and stir back into the sauce. (You can refrigerate at this stage for 3-4 days.)
Step 7
Boil the pasta in well-salted water and drain, reserving a little water. Add the pasta to the ragu with a few tablespoons of pasta water and toss. Top with Parmesan and fresh parsley or basil, if you like.
400 g Tagliatelle or pappardelle
Parmesan
Fresh parsley
For
4
M
I
500
g
Beef shin
2
Carrots, large, peeled and diced
1
White onion, diced
2
Celery stalks, diced
4
Garlic cloves
1
bunch
Fresh thyme, small
1
Parmesan rind
2
Bay leaves
2
tbsp
Tomato paste
100
ml
Red wine, something you'd drink but nothing expensive
350
ml
Beef stock
400
g
Chopped tomatoes, tin, or passata
1/2
tsp
Sugar
1
tsp
Balsamic glaze, or
To serve
400
g
Tagliatelle or pappardelle
Parmesan
Fresh parsley, or basil, to top
Make Ahead: I find the flavour often improves after a night or two in the fridge. Cook the ragù fully, let it cool, then refrigerate overnight. Skim any solidified fat from the surface before reheating.
If you want to freeze: Once the ragù is completely cool, skim off any extra fat from the surface then portion into airtight containers and freeze for up to 3 months. Don’t freeze with the cooked pasta as it will go mushy once thawed.
Parmesan rind: If you don’t have one spare or in the freezer, just cut the rind off the one you have open in the fridge. You can still grate the rest but the rind adds flavour to the sauce while it’s simmering. Don’t forget to fish it out before serving!
Wine: if you can’t use wine, add 100ml more beef stock with a tablespoon of balsamic vinegar for the acidity. It may need a splash more balsamic vinegar at the end. Taste and adjust accordingly.
Thyme: swap for rosemary if you prefer, or fresh oregano sprigs are great, too.
Other cuts of beef: I prefer beef shin in this but you could also swap for ox cheek, or beef short ribs.
Repurposing leftovers: Keep leftover ragù in an airtight container in the fridge for up to 3-4 days. Gently reheat the ragù either on the stove over low heat (covered) until warmed through. Leftover ragù isn’t just for pasta. It’s incredible over creamy polenta, on top of a baked potato, or just with a hunk of good bread and a green salad.
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