Slow Cooked Beef Ragu

Method

1. Preheat the oven to 140°C / 120°C fan / Gas 1, or set a slow cooker to medium.

2. Season the beef mince with salt and pepper. Heat 2 tbsp olive oil in a large ovenproof casserole dish over high heat.

3. Brown the mince in batches (do not overcrowd the pan or the meat will stew). Transfer each batch to a plate as it browns. Stir the OXO cube into the browned meat for extra flavour and colour.

4. Reduce the heat to medium, then add the remaining 1 tbsp olive oil and butter. Sauté the onion, garlic, carrot, and celery for 10 minutes until softened.

5. Return the browned beef to the pan. Sprinkle over the flour and stir well.

6. Add the chopped tomatoes, tomato purée, and beef stock. Stir in the rosemary and bay leaf. Season with salt and pepper.

7. Bring to a gentle simmer, cover loosely with foil, and transfer to the oven for 3 hours, or until the beef is fork-tender.

8. Alternatively, cook in a slow cooker on medium for 3–4 hours. Remove the lid for the final hour if you’d like the sauce to reduce.

9. Check the beef at the end of cooking — it should fall apart easily when shredded with a fork. If not, cook for another 30 minutes.

10. Remove the bay leaf, adjust seasoning, and keep warm.

11. To Cook the Pasta:

12. Bring a large pot of salted water (1 tbsp salt) to the boil.

13. Cook the pasta according to packet instructions until al dente. Drain well.

14. To serve, toss the pasta with the ragu, then serve in large bowls. Garnish generously with Parmesan and fresh basil.