Serves 4 – 6
INGREDIENTS
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800g beef chuck or gravy beef, cut into large chunks
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2 tbsp olive oil
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1 large brown onion, finely diced
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2 carrots, finely diced
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2 celery stalks, finely diced
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4 garlic cloves, minced
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2 tbsp tomato paste
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1 cup (250mL) dry red wine (try Cabernet Sauvignon, Merlot or Shiraz)
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1 can (400g) crushed tomatoes
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1 cup (250mL) beef stock
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2 bay leaves
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1 tsp dried oregano
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1 tsp dried thyme (or a small handful of fresh thyme sprigs)
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Salt & black pepper, to taste
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400g Fettuccine pasta (fresh or dry)
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Freshly grated Parmesan
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Fresh basil or parsley (optional)
METHOD
1. Brown the beef
Heat olive oil in a heavy or cast-iron pot over medium to high heat. Season the beef generously with salt & pepper & sear in batches until well browned on all sides. Remove & set aside.
2. Build the flavour base
Using the same pot, reduce heat to medium, adding onion, carrot, & celery. Cook for 8 –10 minutes until soft & lightly golden. Stir in the minced garlic & cook for another minute. Add tomato paste & cook for 1–2 minutes until it darkens slightly.
3. Deglaze & simmer
Pour in the red wine, scraping up brown bits from the bottom, then simmer for 2–3 minutes to cook off some alcohol. Add crushed tomatoes, beef stock, bay leaves, oregano, & thyme. Return the seared beef (& any resting juices) to the pot & bring to a gentle simmer.
4. Slow cook
Cover & cook on low heat on the stovetop for 2.5–3 hours or until the beef is tender enough to pull apart easily with a fork.
5. Shred & finish
Remove the beef pieces from the pot, shredding using two forks. Return the shredded beef to the pot & stir through, then simmer uncovered for another 10–15 minutes to thicken. Season with salt & pepper to taste.
6. Cook the pasta
Cook pasta to packet instructions & drain, reserving ½ cup of pasta water. Toss pasta with a few ladles of ragù & splash in some pasta water if needed to loosen & coat the noodles.
TO SERVE
Plate the fettuccine on a large serving bowl, spoon extra ragù on top, & finish with a generous snowfall of Parmesan & fresh basil or parsley.
