Beef Ragu

Method

1. 1After you have cut your meat in half with most of the fat trimmed, heat 1 tbsp. olive oil in a large pot (or we used a slow cooker which sears) and brown meat on both sides, approx. 1 minute each side, take out place on plate and set aside until ready.
2. 2Heat the other tbsp. olive oil and cook onion for 10 mins or until softened.
3. 3Now add diced bacon and chorizo sausage, cook a further 5 mins.
4. 4Now add garlic, cook a further 1 min.Carrots and celery can now be added to the pan.
5. 5Deglaze pan with red wine, scraping any leftover bit on the bottom. Let the wine reduce down until nearly all gone. Now add the stock, keep stirring, and simmer for 2 minutes.
6. 6Now add the bay leaves, rosemary, sage leaves, pepper, tomatoes, paste, sugar, vinegar and simmer for another couple of minutes.
7. 7Add the meat back into pot, making sure it is emerged into the liquid.
8. 8On lowest heat simmer for 3 hours, stirring occasionally.
9. 9After this time pull out the meat onto a plate. Grab a fork and tongs and pull the meat apart. Place meat back into pot and simmer a further 20 mins.
10. 10Boil your rigatoni, as per instructions.
11. 11Whilst pasta is cooking, incorporate your cornflour mixture to thicken the sauce.
12. 12Once pasta is cooked place in a large bowl or plate, pour the ragu over top.
13. 13Option to add parmesan cheese over top.