Ultimate Bolognese Ragu

1. Place a heavy bottomed pan on a medium heat and add 1 spoon of oil

2. Season the beef well and place into the pan and leave to cook for 3 minutes. Once it’s in, leave it.

3. Turn the beef and cook for another 3 minutes

4. Add the carrot, pepper, celery, onion and garlic and chilli along with the remaining oil.

5. Turn the heat down and fry for 4-5 minutes

6. Add the Tomato puree and cook for 1 more minute

7. Add the tinned tomatoes and beef stock.

8. Stir in a good glug of red wine and the parmesan rind.

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.

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.

11. Take the ragù off the heat and add your pasta. Add a little of the reserved water to loosen the mix.

12. Serve hot with freshly grated parmesan.