Shredded beef ragu with lemon & parsley
Serves 6 Ready in 3 hours 40 minutes
800g lean braising steak, cut into cubes, visible fat removed
2 onions. finely sliced
350g carrots, peeled and finely diced
3 celery sticks, finely diced
2 beef stock cubes
20g fresh oregano or 1 tbsp dried oregano 1
tbsp red wine vinegar
3 garlic cloves, crushed
250g chestnut mushrooms, roughly chopped
Zest of 1 unwaxed lemon
25g fresh flat-leaf parsley, leaves picked and finely chopped
500g dried large pasta tubes (we used parched)
1 Preheat your oven to 160°C! fan 140°C/gas 3. Put the steak, onions, carrots, celery, stock cubes, oregano, vinegar and 2 garlic cloves into a large, lidded, flameproof casserole dish. Add the passata and 700m1 water (if using a 700g jar of passata, fill this with water. then add to the pan). Season well and bring to a simmer over a medium-high heat. Once bubbling evenly, cover and transfer to the oven for 3 hours, or until the beef is really tender, adding the mushrooms for the final hour and giving everything a stir.
2 Meanwhile, make the topping by mixing together the lemon zest, parsley and the remaining garlic Cover and chill until needed.
3 Remove the dish from the oven, uncover and bring to a simmer on the hob. Simmer for 15-20 minutes until the liquid has reduced to a thick sauce, stirring frequently (the beef should start to break up into thick shreds as you stir; if this doesn’t happen, break it up using 2 forks).
4 When the beef is almost done, cook the pasta according to the pack instructions. Drain well, then add to the ragu and gently stir to combine. Cook over a low heat for 2-3 minutes. Scatter over the parsley mixture and serve.
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