Slow-braised beef ragù

Four hours in a low oven, and the best Sunday lunch I know.

Ingredients

• 1.2 kg beef chuck, in large pieces
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• 3 garlic cloves
• 2 tbsp tomato paste
• 250 ml red wine
• 2 tins chopped tomatoes
• 2 bay leaves
• 1 sprig rosemary
• Salt and black pepper

Method

1. Heat the oven to 150 °C. Season the beef and brown it well in batches in a heavy casserole. Set aside.
2. Lower the heat and cook the onion, carrot and celery slowly for 15 minutes until soft and sweet.
3. Add garlic and tomato paste, cook for two minutes, then pour in the wine and let it bubble for a minute.
4. Return the beef, add the tomatoes, herbs and a glass of water. Bring to a simmer, cover and move to the oven.
5. Cook for 3½–4 hours, stirring once an hour, until the beef falls apart when pressed with a spoon.
6. Shred the meat in the pot with two forks, taste for salt and serve with pappardelle or polenta.

Notes

It is better the next day. If you make it ahead, let it cool completely and keep it in the fridge for up to three days.

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