Ingredients:

• 1kg beef blade
• 2 tablespoons olive oil
• 1 medium onion
• 2 garlic cloves
• 2 carrots
• 2 celery stalks
• 1 cup red wine
• 1/2pt beef stock
• 1 tin chopped tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons fresh thyme
• 1 teaspoon fresh rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 1 tablespoon flour or cornflour
• Fresh parsley, chopped

Method:

1. Prepare the Beef:
   • Season the beef and sear
2. Sauté Vegetables:
   • In the same pot, add the onion, carrots, and celery and gently cook
   • Add the garlic and cook gently.
3. Deglaze the Pot:
   • Pour in red wine to deglaze the pan, scraping up any browned bits stuck to the bottom of the pot with a wooden spoon. Let the wine reduce.
4.  Ragout:
   • Stir in the beef stock, chopped tomatoes, tomato paste, thyme, rosemary, and bay leaf
5. Simmer:
   • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2-2.5 hours, or until the beef is tender and you are able to pull apart
6. Thicken
   • If you prefer a thicker sauce, mix 1 tablespoon of flour or cornflour with 2 tablespoons of water to make a slurry. Stir it into the ragout and cook for another 5-10 minutes until the sauce thickens.
7. Season:
   • Taste the ragout and adjust the seasoning with more salt, pepper and fresh herbs. The flavour should be rich and deep.
8. Serve:
   • Serve the beef with Pappadelle pasta