rigatoni with beef brisket ragu
- 2 tablespoons extra virgin olive oil
- 1 x 750g piece beef brisket, trimmed and halved
- 2 onions, finely chopped
- 3 cloves garlic, halved
- 1 tablespoon oregano leaves
- 1 cup (250ml) Cloudy Bay Pinot Noir
- 1 litre beef stock
- 2 x 400g cans cherry tomatoes
- 1 cup (250ml) tomato puree (passata)
- sea salt and cracked black pepper
- 400g dried rigatoni or pappardelle
- 2 x 120g buffalo mozzarella, roughly torn
- ¼ cup (65g) store-bought pesto
- basil leaves, to serve
- Preheat oven to 180°C (350°F). Heat half the oil in a large heavy-based ovenproof saucepan over medium heat. Add the beef and cook, turning every 4 minutes, until well browned on all sides. Remove the beef from the pan and set aside.
- Add the remaining oil, the onion, garlic and oregano to the pan and cook, stirring, for5 minutes or until the onion is soft. Add the wine and cook for 5 minutes or until reduced by half. Add the stock, tomatoes, puree, salt and pepper. Return the beef to the pan, stir to combine and cover with a tight-fitting lid. Transfer to the oven and cook for 3 hours. Turn the beef pieces over and cook, uncovered, for 45 minutes or until tender and the sauce has thickened. Use 2 forks to shred the beef.
- Cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente. Drain well and add the pasta to the beef. Mix to combine and divide between serving bowls. Top with the mozzarella, pesto and basil. Sprinkle with salt and pepper to serve. Serves 4.
Wine note: known for its supple tannins and earthy complexity, Cloudy Bay Pinot Noir is unbeatable with rustic Italian fare – this meltingly tender beef ragu is no exception.
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