Beef Brisket Ragu Pasta

Slow cooked in the oven for a cool winter's night. About 30 minutes prep and then throw it in the oven for 5 hours.

Ingredients

1kg beef brisket, cut into 3-4 pieces
200-300 gm chopped mild pancetta
1/2 cup plain flour for dusting
4 tbs olive oil
1 cup red wine
3 cups beef stock
1 400 gm can diced tomatoes
1 large brown onion roughly chopped
4 cloves garlic sliced
2 bay leaves
1 tbs tomato paste
1 tbs brown sugar
1 tsp dried thyme
1 tsp dried oregano
500gm packet penne pasta
1/2 bunch torn basil for garnish
salt and pepper to taste
grated parmesan to serve

Method

Preheat the oven to 120C. Lightly dust the beef in flour, shaking  off to remove any excess flour. Heat the oil in a heavy-based saucepan on high heat. Brown the beef for 2 to 3 minutes each side until browned. Remove from the saucepan and set aside. Fry the pancetta for 3-4 minutes till slightly crisp. Reduce heat to medium-low and add onion and garlic, thyme and oregano and cook for 4-5 minutes or until softened. 

Increase the heat to high and add the wine, scraping the bottom of the saucepan, for 4–5 minutes until liquid is reduced slightly. Add the stock, tomatoes, tomato paste bay leaves and sugar and stir to combine. Return the beef and the pancetta to the pan, cover with a lid. Place in the oven and cook for 5 hours. 

Remove from the oven and remove beef pieces to a plate. Cook the liquid on the cooktop over high heat for 15 minutes to reduce to a thicker consistency. Meanwhile using two forks, pull the beef apart into shreds removing any fat.

Return the beef to the sauce and mix to combine and then place lid back on to keep warm but remove from heat.

Serve with cooked pasta and garnish with torn basil and grated parmesan - adding salt and pepper to taste.