slow-cooked beef ragu pasta
Print Email Pinterest Pin It
slow-cooked beef ragu pasta
  • 1kg beef brisket, cut into 4 pieces
  • plain (all-purpose) flour, for dusting
  • ¼ cup (60ml) olive oil
  • 1 brown onion, thickly sliced
  • 3 cloves garlic, peeled
  • 1 cup (250ml) dry red wine
  • 2 cups (500ml) beef stock
  • 1 cup (250ml) water
  • 1 x 400g can cherry tomatoes
  • 4 bay leaves
  • 2 tablespoons tomato paste
  • 1 tablespoon caster (superfine) sugar
  • 400g caserecci+ pasta
  • sea salt and cracked black pepper
  • ½ cup basil leaves
  • finely grated parmesan, to serve