Ingredients:

  • 1.2 kg Beef Shin, cut into 4 cm chunks
  • 2 tbsp Olive Oil (for searing)
  • 1 tbsp Kosher Salt (plus more for seasoning)
  • 1 tsp Freshly Ground Black Pepper
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 1 tbsp Tomato Purée (Tomato Paste)
  • 250 ml Dry Red Wine (e.g., Chianti or Merlot)
  • 800 g Canned Crushed Tomatoes
  • 500 ml Low-Sodium Beef Stock
  • 2 Bay Leaves
  • 1 large sprig fresh Rosemary
  • 1 tsp Dried Oregano
  • 500 g Dried Pappardelle or Rigatoni Pasta
  • Freshly grated Parmesan cheese, for serving

Instructions:

  1. Prep Ingredients: Dice the onion, carrots, and celery (the soffritto) uniformly. Cut beef shin into even pieces and season aggressively with salt and pepper.
  2. Sear the Beef: Heat the olive oil in the Dutch oven until shimmering. Sear the beef in small, managed batches until deep mahogany brown on all sides (approximately 3-4 minutes per batch). Do not overcrowd the pot; set seared beef aside.
  3. Build the Base: Reduce heat to medium-low. Add the soffritto to the pot and sauté, scraping up any browned bits (the fond) from the bottom. Cook gently for 10–12 minutes until the vegetables are very soft and translucent.
  4. Aromatics: Add the minced garlic and tomato purée. Cook for 1 minute until fragrant.
  5. Deglaze: Pour in the red wine. Bring to a gentle simmer and scrape the bottom of the pot vigorously to incorporate all the flavour. Reduce the wine by half (approximately 5 minutes).
  6. Add Liquids & Herbs: Return the seared beef to the pot. Add the crushed tomatoes, beef stock, bay leaves, rosemary, and oregano.
  7. Establish Control: Bring the mixture up to a gentle boil, then immediately reduce the heat to the absolute minimum setting—the lowest heat possible where you still see the occasional bubble (a light burp, not a rolling boil).
  8. The Long Cook: Cover the pot tightly and simmer for 3 hours 30 minutes to 4 hours. Stir gently every 60 minutes, ensuring no sticking and checking that the heat remains controlled. The beef is done when it is dark, tender, and easily shreds with a fork.
  9. Shred and Reduce: Remove the rosemary sprig and bay leaves. Use tongs or two forks to gently shred the beef directly into the sauce. If the sauce is too thin, remove the lid and increase the heat slightly, stirring occasionally, until the sauce coats the back of a spoon.
  10. Final Seasoning: Taste the ragu and adjust the salt and pepper. A small pinch of sugar may be needed if the tomatoes are acidic.
  11. Serve: Cook the pasta until al dente. Toss the ragu with the pasta and serve immediately with a generous grating of fresh Parmesan cheese.