Slow-Cooked Beef Ragu with Tagliatelle

Method

Make it happen

1. 01

   Brown the beef in half the oil in a heavy pot and set aside.

2. 02

   Add remaining oil, onion, carrots and celery and cook 8 minutes; stir in garlic and tomato purée.

3. 03

   Return beef with tomatoes, stock, oregano and seasoning. Bring to a low simmer and cover.

4. 04

   Cook gently for 2–2½ hours until beef shreds easily, adding a splash of water if needed. Shred with two forks.

5. 05

   Cook tagliatelle, drain and toss through the beef ragu.