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Italian brisket ragu recipe

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This Italian favourite is a fantastic alternative to the traditional Bolognese sauce. The slow-cooked, rich Italian brisket ragu offers deep, meaty flavours, with an added smokiness from the pancetta. A deliciously hearty dish. See method

Serves 6
15 mins to prepare and 3 hrs 00 mins to cook
443 calories / serving

Ingredients

3 tbsp olive oil
1kg beef brisket, cut into large pieces
400ml (13 1/2fl oz) Italian red wine such as Chianti
1 onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
5 garlic cloves, finely sliced
1 sprig of rosemary, finely chopped
1 sprig of thyme, finely chopped
100g (3 1/2oz) pancetta rashers, finely chopped
2 x 400g tinned plum tomatoes
250ml (8fl oz) beef stock
250ml water
2 bay leaves
1 tsp fennel seeds
2 tbsp tomato purée
1 tsp caster sugar
small bunch basil leaves, torn
grated Parmesan, to serve

If you don't have plum tomatoes, use a tin of chopped tomatoes instead

Each serving contains

Energy
1855kj
443kcal 22%
Fat
22g 31%
Saturates
7g 35%
Sugars
9g 10%
Salt
0.4g 7%

of the reference intake
Carbohydrate 10.5g Protein 41.6g Fibre 3.6g

Method

In a large, heavy-based saucepan, heat 2 tablespoons of the olive oil. Season the brisket well and fry the pieces quickly in batches until browned. Set aside.
Deglaze the pan by pouring in a little of the wine and scraping the bottom of the pan. Set aside the liquid for use later.
Add the remaining olive oil and cook the onion, carrot and celery on low until starting to soften. Add the garlic, herbs and pancetta and turn up the heat slightly. Cook until everything is lightly golden.
Add the red wine, scrape the bottom of the pan again and cook until the liquid is reduced by half. Now return the brisket to the pan with the remaining ingredients, except the basil and Parmesan. Season well.

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Bring to the boil, then immediately reduce the heat to a very gentle simmer. Cook on very low for 2-3 hours, or until the brisket shreds very easily. Then mix well and season if necessary.
Serve with pasta, scatter the basil on top and add plenty of Parmesan.