POT-ROAST BEEF RAGÙ

INGREDIENTS

1kg brisket of beef

4 tbsp olive oil

2 onions, finely chopped

2 celery sticks, finely chopped

2 carrots, finely chopped

1 bulb fennel, finely chopped

3 garlic cloves, chopped

2 bay leaves

1 tbsp chopped fresh oregano or a good pinch of dried

200ml red wine

4 tbsp tomato purée

pared piece of lemon and orange peel

400ml beef stock

400ml milk

METHOD

1. Preheat the oven to 160˚C/140˚C fan assisted/Gas 3. Season the beef well and drizzle with a little of the oil. Heat a casserole dish or ovenproof pan over a high heat and sear the beef all over until nicely browned. Set to one side.

2. Add the remaining oil to the same dish, add the onion, celery, carrots and fennel and gently cook for 10 minutes. Add the garlic and cook for another 2-3 minutes. Add the wine and bubble rapidly for two minutes. Add the tomato purée, zests, stock and milk and bring to the boil, stir well and then return the beef to the pan.

3. Cover and roast for 1 hour 30 minutes, turning once or twice. Remove the lid and cook for another 45 minutes, turning occasionally. Cut the beef into thick slices and pull apart with forks and stir into the sauce. Serve with cooked pasta or gnocchi and plenty of grated Parmesan.

It may sound strange, but the addition of milk to the sauce adds richness and depth of flavour to the dish. I guarantee that once you’ve tried it, you’ll add a splash to every Bolognese or ragù you ever make

If you prefer you could quite easily use a mixture of minced beef and minced pork in this dish – go for 500g of each, no lower than 10 per cent fat, and brown off before carrying on with step two.