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 minu