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.


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


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