Ragu by Saff Michaelis

Prepare the Beef

1. Pat the beef shin dry and season generously with salt. Let it sit for 2–3 minutes.
2. Heat a good splash of Napolina Olive Oil in a large, ovenproof dish.
3. Sear the beef on both sides until well-browned with a light crust. Remove and set aside.

Make the Soffritto

1. Finely dice the onion, carrot, and celery.
2. Add a little more olive oil to the same pan and cook the diced vegetables over medium heat for about 5 minutes, stirring often.
3. Deglaze with a splash of beef stock to prevent sticking.
4. Add the minced garlic and season with salt and pepper. Cook for 1 more minute.

Build the Sauce

1. Stir in the Napolina Red Wine Flavour Booster and let it warm through.
2. Return the beef (and any juices) to the pan.
3. Add the Napolina Chopped Tomatoes, remaining beef stock, alcohol-free wine (if using), bay leaves, thyme, caster sugar, and a little more black pepper. Stir to combine.
4. Bring to a simmer, then cover with a lid and transfer to a 180°C oven. Cook for 2–3 hours, or until the meat is tender and shreds easily with two forks.

Make the Pasta (optional, while the ragu cooks)

1. Combine the 00 flour and semolina on a clean surface or in a stand mixer.
2. Make a well in the centre and add the eggs and olive oil. Mix until it comes together into a dough.
3. Knead until smooth, then wrap and chill for 1 hour.
4. Roll and cut into your preferred pasta shape.
5. Cook in plenty of salted boiling water for 3–5 minutes, depending on thickness.

Finish the Ragu

1. Once the beef is tender, remove it from the sauce and shred it with two forks.
2. Stir the shredded meat back into the sauce.
3. If needed, loosen with a splash of pasta cooking water to emulsify and add shine.

Serve

1. Toss the pasta with the ragu until well coated.
2. Finish with freshly grated Parmesan.
3. Serve immediately and enjoy!