Rich, comforting and full of depth, this Beef Shin Ragu is the ultimate slow-cooked pasta treat. Beef shin is one of those underrated cuts that truly shines when given time – slowly braised, it becomes meltingly tender and packed with flavour. Paired with silky ribbons of pappardelle and finished with plenty of Parmesan, this is the kind of hearty, soul-warming dish perfect for sharing. A real showstopper that proves great things come from cooking low and slow.

Serves 6

Ingredients

• 3-4 tbsp olive oil
• 750 g boneless shin of beef, cut into 3 large chunks
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 2 garlic cloves, sliced
• 300 ml red wine
• 210 g tin of chopped tomatoes
• 500 ml beef stock
• 2 tbsp vinno cotto (if you do not have, use balsamic vinegar or glaze, sweetened with a little sugar)
• 1 bay leaf
• 2 sprigs thyme
• Salt and pepper, to taste
• 600–800 g pappardelle
• Freshly grated Parmesan, to serve

Method

Heat 2 tablespoons of the olive oil in a heavy-based casserole dish with a lid over a high heat. Add the chunks of beef shin and brown well on all sides until deeply coloured. Once sealed, remove the beef from the pan and set aside on a plate.

Add the remaining oil to the pan, reduce the heat and gently cook the onion, carrots, celery and garlic until softened and fragrant. Return the browned beef to the pan, then add the bay leaf, thyme, red wine, chopped tomatoes, beef stock and vinno cotto or balsamic glaze. Bring everything up to a gentle simmer and season with salt and pepper.

Cover with a lid and cook over a medium-low heat for 2–2½ hours, until the beef is beautifully tender and beginning to fall apart. Remove the lid, increase the heat and simmer rapidly for around 5 minutes, allowing the sauce to reduce slightly and intensify in flavour.

Using two forks, gently pull the beef apart directly in the pan. Remove and discard the thyme stalks and bay leaf.

Cook the pappardelle in plenty of salted boiling water until al dente, then drain well. Toss the pasta through the rich ragu until fully coated.

Serve immediately with generous shavings of freshly grated Parmesan.

Happy cooking – and ‘“Buon appetito!”. 

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