Beef Short Rib Ragu

ingredients

• 500g San Remo Curly Fettuccine
• 4 beef short ribs
• Salt and pepper, to taste
• Olive oil, for cooking
• 1 brown onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 leek, diced
• 4 sage leaves, torn
• 5 garlic cloves, crushed
• ½ cup red wine
• 3 tbsp tomato paste
• 2 cups beef stock
• 2 x 400g cans crushed tomatoes
• Parmesan and fresh basil, to serve

method

1. Preheat the oven to 150°C.
2. Remove the membrane from the ribs. In a deep ovenproof dish, heat a drizzle of olive oil and sear the ribs on all sides until lightly golden. Season with salt and pepper, then remove from the pan.
3. In the same pan, add the onion, carrot, celery, leek, sage and garlic. Season with salt and pepper and cook for 5 minutes until they begin to soften.
4. Add the tomato paste and red wine and cook for a further 2 minutes.
5. Add the beef stock and crushed tomatoes, return the ribs to the pan, cover and place in the oven for 4-5 hours.
6. Remove the ribs from the sauce and shred the meat, discarding the bones.
7. Using a stick blender, blend the sauce until smooth. Add the shredded beef back into the pot.
8. Cook the fettuccine according to packet instructions, then toss through the ragu.
9. Top with parmesan and fresh basil and serve.