If you're looking to hunker down at home with some serious comfort food this weekend, Callum Hann's beef ragu is the recipe you need.

Recipe Callum Hann | Photograph Tony Lewis | Styling Michelle Lee

Beef ragu with pasta and pecorino
Serves 4

Remember to start preparing the ragu about six hours ahead of meal time.

2 tbsp olive oil
1kg beef short ribs (or another suitable braising cut)
1 brown onion, diced
1 stick celery, diced
1 carrot, diced
6 garlic cloves, sliced
1 bunch basil, leaves picked, stems finely chopped
2 tsp fennel seeds
3 bay leaves
2⁄3 cup of your favourite red wine
1L good quality chicken stock
700g jar tomato passata
500g packet pasta
50g grated pecorino (or parmesan), to serve

Preheat oven to 110C. Heat olive oil in an oven-safe heavy-based stockpot or Dutch oven over high heat. Add beef short ribs and cook, turning occasionally, until browned all over. Remove to a bowl and set aside. Add onion, celery and carrot. Cook, stirring, for 3-4 minutes or until softened.

Stir in the garlic, basil stems, fennel seeds and bay leaves. Deglaze with wine, stir in stock and passata and return beef to the pot. Transfer to the oven, uncovered, and cook for 4-5 hours or until beef is very tender. 

Use tongs to remove beef from liquid. If the braising liquid is still thin, return to the stove and cook until thickened slightly. Use two forks to shred the beef, and return it to the sauce.

Cook pasta in plenty of boiling water until al dente; drain. Add the beef ragu to the pasta and toss to combine. 

Divide between bowls and top with pecorino and basil leaves to serve. 

 

This recipe first appeared in the July 2017 issue of SALIFE magazine.