Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Rigatoni
Winter Warming Wagyu Beef Ragu
Wagyu shin braised for three hours in its own dripping until it shreds with a spoon. Fennel seeds and chilli flakes stop the richness getting one-note.
Caitlin Fitzpatrick
Feeds: 5
3 hours
Ingredients
- 350g of Northern Pasta Co Rigatoni
-
2 tablespoons Wagyu Beef dripping
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1 kg of Boneless Wagyu Shin
-
1 Brown onion (diced)
-
5 cloves of garlic (thinly sliced)
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½ teaspoon Fennel Seeds
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¼ teaspoon Chilli Flakes
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2 tablespoons Tomato Paste
-
A good splash of Red Wine
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1 tin chopped Tomatoes
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200ml Water
-
3 sprigs Thyme
-
Bay Leaf
-
teaspoons Balsamic Vinegar
-
Lea & Perrins
Rigatoni
From: £4.95
Method
1
1. In a large casserole dish over a medium heat, heat 1 tablespoon of wagyu beef dripping. Season your meat with salt and pepper and sear in the pan, do this in batches if needed, until browned on all sides, 10 minutes. Remove into a large bowl.
2
2. Heat the remaining beef dripping, still over medium heat. Add the onion and cook until soft, garlic, fennel seeds, and chilli flakes and cook until fragrant.
3
3. Add tomato paste and cook until it is darkened in colour. Deglaze the pot with wine, scraping any brown bits up at the bottom of your pot with a wooden spoon.
4
4. Add chopped tomatoes, water, thyme, bay leaf, balsamic vinegar, and seared beef and season lightly with salt and pepper. Add a generous splash of Lea &, Perrins. Stir to combine and reduce the heat to low. Cover and simmer, stirring occasionally, until meat easily shreds, 2 to 2 1/2 hours. Use a wooden spoon to break up the meat and remove the bay leaf. Serve over your favourite pasta.
5
5. Top with parmesan and fresh parsley before serving.
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