Recipe and photography by Nourished by Talia
Ingredients
Vegetable oil
750g slow cooking beef, diced
Salt and freshly ground black pepper
1 large onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
4 garlic cloves, finely chopped
2 heaped tbsp tomato paste
150 ml red wine
1 x 400 g tin plum tomatoes, crushed by hand
300ml beef stock
2 bay leaves
1 sprig of rosemary
Few sprigs of thyme
400g radiatori pasta
To serve:
Parmesan cheese, finely grated
Small handful of basil leaves, picked
Balsamic glaze, to drizzle
Extra virgin olive oil, to finish
Method
Heat the oil in a large, heavy-based pan or casserole over medium–high heat and sear the beef on all sides until deeply browned, working in batches if needed. Remove the beef from the pan and set aside.
Lower the heat slightly and add the onion, carrot and celery to the same pan, scraping up all the browned bits. Cook gently for 10–12 minutes until softened and sweet, then add the garlic and tomato paste and cook for another minute until rich and fragrant. Pour in the red wine and let it bubble for a few minutes, reducing slightly, before adding the tomatoes, stock, bay leaves and herbs. Lightly crush the tomatoes into the sauce with a fork.
Return the beef to the pan, bring to a gentle simmer, then cover and cook on a low heat for around 2–2½ hours until the meat is completely tender and falling apart. Shred the meat into the sauce using two forks. Simmer uncovered for 10–15 minutes to thicken slightly. Season to taste with salt and pepper.
Cook the radiatori in well-salted boiling water until al dente. Drain, reserving a little pasta water, then toss the pasta directly into the ragù, loosening with a splash of pasta water if needed so everything is beautifully coated.
Serve in warm bowls topped with plenty of grated parmesan, a light drizzle of balsamic glaze and extra virgin olive oil. Finish with basil leaves. Best enjoyed with candles lit, a glass of red wine, and someone you’re trying to impress.
