This is a game changer on the bolognese front, the beef is slowly cooked for hours so the meat is juicy and tender and the sauce is rich and flavoursome.

• 1 tbsp olive oil
• 650g stewing/braising beef; something with fat content for slow cooking
• 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. Worcester 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 Worcester 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. Let this thicken a little.
• 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.

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Slow cooked Shredded Beef Bolognese

by Lulu Lemon and Lace

1 tbsp olive oil

650g stewing/braising beef; something with fat content for slow cooking

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

400ml good quality beef stock

2 tbsp. Worcester 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 Worcester 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. Let this thicken a little.

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.

Enjoy xx Lulu xxx