BEEF RAGU

INGREDIENTS

1.5kg shin of beef, cut into cubes

50g plain flour

4 tbsp oil

1 large onion, chopped

3 carrots, chopped

3 celery sticks, chopped

4 garlic cloves, chopped

1 tbsp black peppercorns, crushed

1 sprig rosemary

3 bay leaves

15g dried porcini mushrooms,

chopped

600ml red wine

300ml beef stock

1 tbsp tomato purée

1 tbsp balsamic vinegar

1 tbsp sugar

METHOD

1. Place the beef in a bowl, add the flour and toss to coat. Heat some of the oil in a large non- stick casserole dish and brown the beef in batches until nicely browned all over. Set each aside on a plate as you go.

2. Add the remaining oil to the pan and add the onion. Cook for 5 minutes until softened and then stir in the carrots, celery and garlic and cook for 5 minutes. Stir in the peppercorns and rosemary and cook for 2 minutes.

3. Preheat the oven to 180°C/160°C fan assisted/Gas 4. Return the beef to the pan, add the remaining ingredients, bring to the boil and cover tightly with foil. Cook in the oven for 3 hours until meltingly tender. Check the seasoning before serving.