Pasta with braised beef ragu
Serves: 4-6
Ingredients
100g pancetta, diced
4 tbsp olive oil
2 white onions, peeled and finely diced
1 celery rib, finely diced
1 large carrot, peeled and finely diced
8 sprigs parsley, finely chopped
600-800g boneless beef in a single piece (braising steak)
500ml red wine
400ml passata
2 bay leaves
Salt and black pepper
Extra stock or simply water
500g dried or fresh pasta
Parmesan, for serving
Method
1 In a large, heavy-based pan with a lid, fry the pancetta in the olive oil until it has rendered its fat, then add the vegetables and parsley and cook until soft and wilted – about 10 minutes.
2 Add the beef to the pan, turning to brown on all sides. Raise the heat a little, add the wine and let that bubble and evaporate for a few minutes before adding the passata, bay leaves, a pinch of salt and grinds of pepper.
3 Lower the heat so the sauce simmers gently, then cover the pan for two hours or until the meat is very tender and the sauce reduced and thick but still very much a sauce – check by lifting the lid from time to time, adding stock or water if the sauce seems too thick. Remove the meat and save it for the second course or another day (you could of course add some back into the sauce).
4 Bring a large pan of water to the boil, add salt, stir, add the pasta and cook until al dente. Reheat the sauce if it has cooled. Tip the pasta into a large warmed bowl, add a handful of grated parmesan and toss, add the sauce and toss again. Divide between bowls, handing round more parmesan for those who want it. Serve meat as a second course with green sauce, perhaps.