• 1 Large Onion, finely chopped
  • 1/2 Red Pepper, finely chopped
  • 1 Carrot, grated
  • 1 Stick of Celery, peeled and finely chopped
  • 4 Cloves of Garlic, crushed
  • 2 Tbsp of Tomato Puree
  • 2 Tins of Plum Tomatoes
  • 300 ml Beef Stock
  • Glug of Red Wine
  • 350-400g Shin Beef
  • 1 Small Chilli (optional)
  • Parmesan Rind (optional)
  • 3 Tbsp Olive oil
  • 350g of Paparadelle


  • STEP 1
    1. Place a heavy bottomed pan on a medium heat and add 1 spoon of oil
  • STEP 2
    2. Season the beef well and place into the pan and leave to cook for 3 minutes. Once it’s in, leave it.
  • STEP 3
    3. Turn the beef and cook for another 3 minutes
  • STEP 4
    4. Add the carrot, pepper, celery, onion and garlic and chilli along with the remaining oil.
  • STEP 5
    5. Turn the heat down and fry for 4-5 minutes
  • STEP 6
    6. Add the Tomato puree and cook for 1 more minute
  • STEP 7
    7. Add the tinned tomatoes and beef stock.
  • STEP 8
    8. Stir in a good glug of red wine and the parmesan rind.
  • STEP 9
    9. Turn the heat down to the lowest setting, season and leave covered to gently bubble for 2-3 hours stirring occasionally until the beef is easily broken with the back of your wooden spoon.
  • STEP 10
    10. Bring 2-3 litres of salted water to the boil and cook your pasta according to the instructions reserving a cup full of pasta water when draining.
  • STEP 11
    11. Take the ragù off the heat and add your pasta. Add a little of the reserved water to loosen the mix.
  • STEP 12
    12. Serve hot with freshly grated parmesan.

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