This is a game changer on the bolognese front! Instead of using the usual mince, I slowly cook a piece of beef for several hours until it becomes incredibly tender and can be shredded into the rich tomato sauce, creating a delicious ragu. The result is a really hearty and flavoursome bolognese with lovely, tender pieces of beef throughout. It does take a little longer than a traditional bolognese, but most of the cooking time is hands-off, making it a great recipe for a lazy weekend or when you want something comforting and full of flavour.

• 1 tbsp olive oil
• 650g stewing/braising beef
• 1 onion, finely diced
• 2 carrots, peeled, grated and chopped
• 2 celery sticks, finely diced
• 4 cloves of garlic, peeled and grated
• 1 tbsp. paprika 
• 2 tbsp. tomato puree
• 1 tbsp. red pesto
• 2 bay leaves
• 2 tsp dried oregano
• Handful fresh thyme stems
• 250ml red wine
• 400ml tin chopped tomatoes
• 600ml good quality beef stock
• 2 tbsp. Worcestershire sauce
• 1 tbsp. soft brown sugar
• Handful basil leaves roughly chopped

• Season the beef with salt and pepper.
• Heat the oil and brown the beef on all sides, set aside.
• Add the onions, carrots and celery to the pan and sauté until soft, add a little more oil if needed.
• Add the garlic, paprika, puree and pesto and cook for another minute.
• Add the thyme, oregano and bay leaves.
• Pour in the red wine and let this bubble and reduce to half its size.
• Add the tin of tomatoes and the stock and stir.
• Add the Worcestershire sauce and place the beef back into the pan, cover and simmer for around 2 hours until the meat is tender.
• Carefully remove the meat from the pan and set aside. Remove any thyme stems. Turn up the heat on the sauce, add the sugar and taste for seasoning.
• Shred the beef and add into the sauce.
• Add the basil leaves and stir.
• Serve with spaghetti and a drizzle of extra virgin olive oil.