Pappardelle

Pulled beef ragu with

PREP + COOK TIME 3 HOURS 30 MINUTES

850g beef cheeks, sinew removed, halved

⅓ cup (80ml) extra virgin olive oil

1 medium onion (150g), chopped

1 medium carrot (120g), chopped

1 celery stalk (150g), chopped

3 cloves garlic, crushed

½ cup (125ml) red wine

2 tablespoons chopped fresh rosemary

2 x 400g canned diced tomatoes

1 cup (250ml) beef stock

100g wholemeal sourdough bread, torn coarsely 375g pappardelle or spaghetti finely grated parmesan and rocket leaves, to serve

SERVES 4

1 Season the beef. Heat 1 tablespoon of the oil in a large heavy-based casserole dish over mediumhigh heat; cook beef, in two batches, for 3 minutes each batch, turning occasionally, or until browned and caramelised all over. Transfer to a plate.

2 Heat 1 tablespoon of oil in same dish; cook onion, carrot, celery and 2 cloves garlic over medium heat for 7 minutes or until soft and lightly browned. Add wine and 1 tablespoon of the rosemary, scraping the base of pan; cook for 30 seconds. Return beef and any juices to dish, then canned tomatoes and stock; season. Reduce heat to low; cook, covered, for 3 hours or until meat is very tender and can be pulled with a fork. Transfer beef to a large bowl; pull apart using two forks. Return beef to sauce. Cover to keep warm.

3 Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook bread and remaining garlic and rosemary for 4 minutes, stirring often, or until golden and crisp. Transfer to a tray lined with paper towel to cool.

4 Cook pasta in a large saucepan boiling salted water for 8 minutes or until al dente. Drain well and add to beef ragu; toss gently to combine.

5 Divide pasta among bowls; top with breadcrumb mixture and parmesan. Serve with rocket.