Ingredients

Method

• 2 T olive oil
• 2 onions, chopped
• 1 head celery
• 2 carrots, peeled and chopped
• 3 sprigs thyme
• 1 sprig rosemary
• 2 bay leaves
• 800 g beef chuck
• 4 cloves garlic, peeled
• 1 x 400 g can whole peeled tomatoes
• 1 x 400 g can cherry tomatoes
• 1 cup beef stock
• 1 cup dry white wine
• 6 anchovy fillets
• 1 – 2 T Woolworths Nduja Paste
• 500 g Woolworths conchiglioni pasta, cooked al dente
• sea salt and freshly ground black pepper, to taste
• Parmesan, grated, for serving

Method

Ingredients

1. Heat the olive oil in a large, heavy-based saucepan. Add the vegetables and herbs and allow to caramelise.

2. Add the meat, garlic, tomatoes, stock, wine, anchovies and ‘nduja paste.

3. Bring to a simmer, cover and cook gently for 2½–3 hours, until the beef is tender and the sauce thick.

4. Shred the beef and return to the sauce. Simmer uncovered for 10 minutes to reduce slightly.

5. Toss the ragu through the cooked pasta and serve topped with grated Parmesan.

Cook’s note: If making ahead, allow the ragu to cool, then refrigerate overnight. The flavours deepen beautifully by day two.

Find more Italian recipes here. 

Videographer: Barry de Villiers
Photographer: Jan Ras
Food assistant: Jacqui Burgess and Bianca Jones