Feeds 4 people

Ingredients:

500g beef chuck, diced

2 tbsn extra virgin olive oil

170g (2 carrots) carrot, peeled and roughly chopped

120g (2 sticks) celery, roughly chopped  

180g (1/2 onion) onion – peeled and roughly chopped

10g garlic, peeled

1 cup red wine

4g rosemary

6 thyme

1 bay leaf

1 tin tomatoes, chopped

500ml beef stock, good quality

10g sea salt

Few turns of freshly cracked black pepper

400g dry tagliatelle

4 tbsn grated parmesan

4 tbsn parsley chopped

Method:

• Pre heat the oven to 180deg C.
• Pour the olive oil into a heavy based cast iron pot. Once hot start frying the beef in batches, ensuring its brown and caramelised. Remove from the pot and keep to the side.
• Into a blender add the carrot, onion, celery and garlic, blend to a paste, this is called a sofrito. Pour that into the pot, start to fry until it starts to turn brown and all the liquid has evaporated.
• 
• Add back the beef and the red wine.
• Reduce the red wine until there is none left in the pan.
• Now add the beef stock, tomato and the herbs.
• 
• Add the seasoning, cover with a lid and place into an oven and cook for two hours.
• 
• Heat up a large pot of boiling water, add 2 tbsn sea salt.
• Put the pasta into the rapidly boiling water, stirring consistently to ensure the pasta doesn’t stick together
• Once cooked ,drain the pasta and pour into the cooked beef ragout, add the chopped parsley and fold the ragout and pasta together.
• With a pair of tongs evenly plate the pasta into four bowls
• To finish sprinkle with grated parmesan.