Beef Ragu


  • olive oil 
  • 1kg boned beef brisket 
  • 2 onions
  • 2 carrots
  • 2 celery
  • 4 garlic cloves
  • ½ cup fresh basil
  • ¼ cup tomato paste
  • 250ml red wine 
  • 3 cans (400g) tinned tomatoes 
  • 2t salt
  • 100g pappardelle per person   
  • grated parmesan 


  1. Preheat oven to 160°C.  Trim the beef of all fat and sinew and brown all over in a saucepan with oil.  Remove from pan.  
  2. Add a dash more oil into the pan and cook the sliced onions, finely chopped carrots and celery, crushed garlic and basil leaves gently for ten minutes or until the vegetables have softened.  
  3. Add tomato paste and cook for another five minutes.  
  4. Add the wine, bring to the boil.  Add the tomatoes plus another can and a half of water with the salt. Bring to the boil.  
  5. Place the beef back into the pan and cover and place in the oven for two and half hours.   
  6. Once the brisket is very tender, remove from the pan and place on a plate to cool.  
  7. Shred the beef into long slithers.  
  8. Place the sauce and the pan on the stove top and boil for another ten minutes to thicken the sauce.  
  9. Return the meat to the sauce.  
  10. In a saucepan boil water, and cook pappardelle until el dente.
  11. Serve beef ragu over pasta with a sprinkle of parmesan cheese