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This delicious slowed-cooked ragù is made with beef brisket and pork ribs. Throughout the cooking process, these simple ingredients take on the rich, deep flavours of red wine, bay and rosemary. This unctuous, rich sauce is serves with ribbons of pappardelle pasta - it's ideal for a dinner party or a weeknight dinner. This is a great batch-cooking recipe, so keep a few portions in the freezer.
Recipes taken from Posh Pasta by Pip Spence (Quadrille, £12.99) Photography © Faith MasonPreheat the oven to 160°C/Fan 140°C/Gas 3. Cut the brisket into large chunks and keep the pork ribs in pieces as large as possible. Season the meat all over.
Place a casserole dish on medium heat. Sear the beef in batches on all sides until golden brown, then place on a plate.
Add the celery, onions and carrots to the casserole and sauté for 5 minutes, then add the cloves of garlic and herbs. Cook for a further 5 minutes or until all the water has been cooked out of the vegetables. Add the meat back to the casserole.
Turn the heat up, add the wine and allow it to bubble away for a minute, then add the stock and tomato purée. If the meat isn't entirely submerged in liquid, add a little water to cover.
Stir, place a piece of baking parchment directly on top of the beef ragù, then cover with a tight-fitting lid and cook in the oven for 3 hours.
Add the chickpeas and put back in the oven for a further 1 hour until the beef ragù is thickened and the meat is falling off the bone.
Carefully remove the bones and gently shred the meat into the sauce, then give everything a good stir. Serve with pappardelle pasta, Parmesan and a sprinkling of chopped parsley. You could also serve up some crusty bread to mop up the beef ragu juices!
20 minutes
Serves 6
Preheat the oven to 160°C/Fan 140°C/Gas 3. Cut the brisket into large chunks and keep the pork ribs in pieces as large as possible. Season the meat all over.
Place a casserole dish on medium heat. Sear the beef in batches on all sides until golden brown, then place on a plate.
Add the celery, onions and carrots to the casserole and sauté for 5 minutes, then add the cloves of garlic and herbs. Cook for a further 5 minutes or until all the water has been cooked out of the vegetables. Add the meat back to the casserole.
Turn the heat up, add the wine and allow it to bubble away for a minute, then add the stock and tomato purée. If the meat isn't entirely submerged in liquid, add a little water to cover.
Stir, place a piece of baking parchment directly on top of the beef ragù, then cover with a tight-fitting lid and cook in the oven for 3 hours.
Add the chickpeas and put back in the oven for a further 1 hour until the beef ragù is thickened and the meat is falling off the bone.
Carefully remove the bones and gently shred the meat into the sauce, then give everything a good stir. Serve with pappardelle pasta, Parmesan and a sprinkling of chopped parsley. You could also serve up some crusty bread to mop up the beef ragu juices!
15 minutes
Serves 18-22 scones
