Beef shin ragu

Our all time favourite ragu

This rich, full-flavored ragu is everything you want in a comforting meal. Tender beef shin, slow-cooked to perfection, combined with earthy porcini mushrooms for depth and warmth. The result is a sauce that clings beautifully to pasta, with a satisfying balance of meatiness and umami. Simple ingredients, slow-cooked to create something extraordinary – it’s the kind of dish that becomes a family favourite every time.

For 4 people

500g beef shin, kept in large chunks

2 onions, sliced

4 garlic cloves, chopped

2 bay leaves

Small bunch thyme

2 tbsp tomato purée

400g tin tomatoes

1 tsp chilli flakes

Handful dried porcini, soaked in hot water for 15 minutes

1 glass red wine

400ml beef stock

200g chestnut mushrooms

Spoon of red currant jelly

Heat a glug of oil in a good sized pan, sear the beef, take out with a slotted spoon and leave to one side. Lower the heat and add the onions, garlic and thyme and slowly saute for about 20 minutes. Turn the heat up slightly and add the bay leaves, tomato puree, tomatoes, chilli, the porcini and its water and add the beef back in. Bring to a simmer then add the red wine and stock, put on the lid and cook for a good 3 hours, add the chestnut mushrooms and red currant jelly, add stock if it needs more liquid. Cook for another 30 mins or so. Season and serve with chopped parsley