PAPPARDELLE WITH SLOW-COOKED BEEF RAGU

Prep time overnight Cooking time 8 hours 20 mins Serves 4

INGREDIENTS

2 tbsp extra virgin olive oil

1 large (200g) brown onion, finely chopped

6 drained anchovy fillets, chopped 3 cloves garlic, finely chopped

1 tbsp tomato paste

1/2 cup (125ml) non alcoholic red wine

400g canned chopped tomatoes 1 tbsp fresh thyme leaves

1 fresh bay leaf

1 kg shin of beef, cut into 5cm pieces 500g pappardelle pasta Finely grated Parmesan, to serve Fresh thyme or basil, to serve

METHOD

Heat oil in a large frying pan over high heat. Cook onion, stirring, until softened. Add anchovy and garlic; cook for a 1 minute or until fragrant. Stir in tomato paste then wine; bring to the boil. Boil, uncovered, for about 3 minutes or until reduced. Stir in undrained tomatoes and herbs. Transfer mixture to a 4.5-litre slow cooker (see note) with beef; mix well. Cook, covered, on low for 6-8 hours, or until beef is very tender. Discard bay leaf. Remove beef from cooker; shred meat coarsely. Return beef to cooker and stir though sauce. Season to taste with salt and freshly ground black pepper. Cook pasta in a large saucepan of well-salted boiling water until just tender. Reserve 1/2 cup (125ml) of the cooking water. Drain pasta. Return pasta to pan, toss through the beef ragu and the reserved cooking water, if needed. Serve pasta with Parmesan and sprinkle with fresh thyme or basil, if desired.

Note: Don’t have a slow-cooker? You can cook this ragu (Italian for ‘sauce’) in the oven in a casserole dish, covered, for 3 hours at 160°C.

There is nothing more comforting than slow-cooked beef, swimming in a rich sauce, tossed through pasta. Indulge your inner foodie tonight with this delicious dinner.