Tom Kerridge’s beef ragout

Bolognese, for me, is a true part of growing up. Although this recipe is a bit more ‘me of today’, the essence still makes me think of my mum’s after-school meals.

QServes 6-8

QPrep 25 mins

1.2kg beef shin, cut into chunks

4-5 tbsp olive oil

2 onions, finely chopped

3 carrots, finely chopped

4 celery sticks, finely chopped

4 garlic cloves, sliced

3 tbsp tomato purée

400ml red wine

2 rosemary sprigs

2 bay leaves

2 x 400g cans chopped tomatoes

500ml beef stock pappardelle and 75g parmesan, to serve

1 Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef in batches, using 1 tbsp oil for each batch – this will take about 15 mins. Drain the beef of any fat as you go.

QCook 3 hrs 30 mins

2 Wipe the pan with kitchen paper, then add 2 tbsp oil, the onions, carrots, celery, garlic and a pinch of salt, and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil. Add the beef and reduce the heat to a simmer. Cover and transfer to the oven for 2½ hrs. Remove the lid, stir and return to the oven, uncovered, for 30 mins more. Shred the beef and season. Serve now, or chill – it tastes better made a day ahead.

3 Gently reheat the ragout. Cook the pappardelle in a pan of salted water following pack instructions, drain and tip into the sauce. Grate in some of the parmesan, leave for 1 min and serve with more parmesan.

PER SERVING 396 kcals, fat 20g, saturates 6g,

carbs 9g, sugars 8g, fibre 3g, protein 34g, salt 0.2g