Neven Maguire's Beef Ragu with Pappardelle

INGREDIENTS

• 1 Simply Better Irish Angus Casserole Beef Slices
• 1 Tbsp. Simply Better Italian Extra Virgin Olive Oil
• 1 Packet Simply Better Italian Guanciale Pepato, very finely chopped
• 1 Tin of Simply Better Italian Chopped Tomatoes
• 1 Tsp. Simply Better Organic Garlic & Herb Seasoning
• 250ml Simply Better Laudato Pinot Grigio
• 1 Tin of Simply Better Italian Tomato Puree
• 1 Pack Simply Better Italian Fresh Egg Pappardelle
• 100ml Simply Better Organic Irish Jersey Milk
• 1 Large Onion, very finely chopped
• 1 Large Carrot, very finely chopped
• 1 Celery Stick, very finely chopped
• Sea Salt
• Freshly Ground Black Pepper
• Freshly Grated Simply Better Parmigiano PDO, to serve

DIRECTIONS

1. Remove the casserole beef slices from the packaging and dry with kitchen paper. Leave on a plate for 30 minutes to come back to room temperature.
2. Preheat the oven to 170°C (325°F/Gas Mark 3). Heat a skillet pan or casserole pot over a high heat. Season the beef lightly. Add the oil to the pan and sauté the beef for 2-3 minutes until lightly browned. Transfer to a plate.
3. Reduce the casserole to medium, then fry the guanciale pepato until crisp and the fat has rendered. Reduce the heat and add the onion, carrot and celery with the garlic & herb seasoning and freshly ground pepper. Fry gently for 10-15 minutes, stirring regularly.
4. Increase the heat back up to high and pour in the wine and allow to bubble down, scraping the bottom of the casserole with a wooden spatula to remove any sediment. Stir in the tomato puree and chopped tomatoes along with a cup of water and tuck in the sealed beef slices, ensuring they are completely covered in the liquid. Bring to a simmer, then cover with a lid and cook in the oven for 1 ½ hours. Remove from the oven and take off the lid, then carefully stir in the milk. Cook for another 30 minutes, then leave to relax for 15 minutes with the lid on, before using two forks to shred the meat into small pieces.
5. When ready to serve, cook the fresh pasta according to the pack instructions then drain and fold in the beef ragu and using a tongs, divide into shallow bowls. Season with freshly ground pepper and scatter over the Parmigiano to serve.

Top Tip: An Italian red wine such as Simply Better Chianti Classico will give a more robust ragu or if you prefer to avoid alcohol altogether use Simply Better Free-range Irish Chicken Stock with excellent results.

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