2 cups Gourmet Essentials beef stock with 1 cup water
3 bay leaves
Maldon sea salt
Freshly ground black pepper
500g Fusilli Pasta
Parmesan, freshly grated
Fresh parsley, chopped
Season beef cubes with sea salt & pepper.
Heat 1 tbsp oil over high heat in a large heavy pot. Add the beef cubes
and sear on all sides, approx 2 min. Remove onto a plate.
Turn heat down & add an additional 2 tbsp olive oil to pot. Add garlic & onion & sauté for 1-2 min. Add carrots & celery & sauté for 5 min.
Add tomatoes, tomato paste, stock, seared beef cubes & bay leaves to pot. Turn the heat up & bring to a low boil, then turn down to low. Cover the pot & cook for 1 hour 30 min. Then remove the lid & let it cook for a further 15 min. until beef is very soft & easy to pull apart, & the
liquid is thick.
Turn off heat & remove the beef cubes from the sauce into a large bowl. Shred the beef & then return to the sauce. Keep on very low heat until ready to serve.
For the pasta: bring a large pot of salted water to a boil.
Add the pasta & cook according to packet instructions. Be careful to not overcook the pasta.
Reserve one cup of pasta water & add it to your ragu sauce.
Drain pasta & transfer to sauce . Toss pasta gently until it is
Serve immediately with a garnish of parmesan & chopped parsley.