Scotch Beef Ragu
4 (with leftovers for 4)
1.5 kg Scotch Beef Shin
2 tbsp vegetable oil
150 g pancetta, cut into thin strips
1 large onion, finely chopped
1 large carrot, finely chopped
2 sticks celery, finely chopped
3 bay leaves
4 sprigs thyme
300 ml white wine
400 g tinned chopped tomatoes
2 tbsp tomato puree
200 ml beef stock
100 ml water
150-200 g pasta (pappardelle, fusilli or tortiglioni)
Grated parmesan cheese
- If using the oven to cook – heat to 150°C.
- Remove the Scotch Beef from the fridge and allow to come to room temperature.
- Place a large casserole dish with a lid onto a medium high heat. If the piece of beef is too big to fit then cut it into two smaller pieces.
- Add a tablespoon of oil to the hot pan and brown the beef all over, then place to one side.
- Add another tablespoon of oil to the pan and add the pancetta and onion along with the bay leaves. Cook gently for a few minutes. Add the carrots and celery and cook for another few minutes.
- Add the tomato puree and combine with the vegetables. Cook for a minute or two. Add the thyme sprigs, white wine, chopped tomatoes, beef stock and water. Turn up the heat and allow it to come to the boil.
- Return the beef to the pan, making sure the beef is immersed in liquid. Bring the pan to a simmer then put the lid on. Reduce the heat.
- Cook the ragu on the hob on a low heat, or in the oven at 150°C, for 2.5 to 3 hours, until the beef is so tender you can shred it with a fork.
- Remove from the heat and take out the pieces of beef with tongs and place in a bowl. Turn up the heat and allow the remaining sauce to reduce slightly so it becomes thick and glossy enough to coat pasta. Once thickened, remove from the heat and pick out the bay leaves and sprigs of thyme.
- Place the beef onto a chopping board and remove any pieces of cartilage or connective tissue from the outside of the shin. Use two forks to shred the meat into little pieces. Return the meat to the casserole dish with the sauce. Taste and season if needed.
- Meanwhile cook the pasta. Once drained, return to the pan with a couple of tablespoons of water the pasta was cooked in. Add a few tablespoons of ragu per person and stir everything through, making sure the ragu completely coats the pasta.
- Serve immediately in bowls topped with grated parmesan. Buon appetito!