There was an amazing thick piece of beef shin at the market yesterday, which was just begging to be made into a slow-cooked ragù.
Chop and peel three small carrots, half of a head of celery, two onions and six or seven cloves of garlic.
In a pan, season and brown the beef shin in a little olive oil, then take the meat out and add in all the chopped vegetables and sauté in some extra olive oil until they just start to go soft.
Transfer to a casserole dish and throw in some roughly chopped sage and rosemary. Add half a can of anchovies, half a bottle of red wine, 150ml of good stock, then add a tin of chopped tomatoes and a good heaped teaspoon of tomato pureé.
Cover with the lid then place in an low oven for about 2 ½ hours. Low and slow is what’s needed here!
Remove the beef and gently shred it on a heavy chopping board with a couple of forks.
To make the sauce, ladle the rest of the ingredients into a blender to liquidise and pass the resulting liquid through a sieve. Stir the shredded beef back into the sauce.
If you’re patient, put the ragù in a sealed container and refrigerate for 24 hours to let the flavour develop. If you want to eat it straight away, add a knob of butter and keep the ragù warm whilst you cook pasta in a pan of boiling salted water.
Stir the pasta into the reheated ragù and serve with a liberal sprinkle of finely grated parmesan.