PAPPARDELLE WITH SLOW-COOKED BEEF RAGU

Serves 4-6 PREP TIME: Plus cooking time, 8hrs 30 min 2 tbsp extra virgin olive oil 1 large (200g) brown onion, chopped finely 6 drained anchovy fillets, chopped 3 cloves garlic, finely chopped 1 tbsp tomato paste ½ cup (125ml) dry red wine 1 x 400g can chopped tomatoes 1 tbsp fresh thyme leaves 1 fresh bay leaf 1kg gravy (shin) beef, cut into 5cm pieces 500g pappardelle pasta parmesan cheese, finely grated and fresh thyme or basil to serve

1. Heat the oil in a large frying pan over high heat. Cook the onion, stirring, until softened. Add anchovy and garlic; cook for about 1 min, or until fragrant. Stir in tomato paste, then add the wine and bring to the boil. Boil, uncovered, for 3 min, until reduced. Stir in tomatoes and herbs.

2. Transfer the mixture to a 4.5-litre (18-cup) slow-cooker with the beef. Mix well, then cook, covered, on a low heat for 6-8 hours, until the beef is very tender. Discard bay leaf. Remove beef from the cooker and shred coarsely. Return shredded beef to the cooker and stir though the sauce. Season with salt and milled black pepper.

3. Cook the pappardelle in a large saucepan of salted boiling water until just tender. Reserve ½ cup (125ml) of the cooking water, then drain pasta. Return pasta to pan. Toss through the ragu; add some cooking water if needed.

4. Serve with parmesan and herbs. RAGU SUITABLE FOR FREEZING BUT NOT FOR MICROWAVING