The Ultimate Red Wine Beef Brisket Ragù

Boil a kettle

Peel and finely chop your brown onion[s]

Grate your carrot[s]

Peel and finely chop (or grate) your garlic

Heat a large pot (with a matching lid!) with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped onion and grated carrot and cook for 2-3 min or until starting to soften

Once softened, add the chopped garlic and your dried oregano and cook for 30 secs or until fragrant

Once fragrant, add your tomato paste and red wine paste and give it a good mix up

Add your slow cooked beef brisket, chopped tomatoes, bay leaf[ves] and Marmite to the pot with 100ml [130ml] [170ml] boiled water, your beef stock mix and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Bring to the boil over a high heat and once boiling, reduce the heat to medium and cook, covered, for 8-10 min or until the beef is warmed through and the sauce has slightly thickened

Meanwhile, add your fresh tagliatelle to a pot of boiled water and bring to the boil over a high heat

Cook the tagliatelle for 3-4 min or until cooked with a slight bite

Once done, drain the tagliatelle, reserving a cup of the starchy pasta water

Wash your salad, then pat it dry with kitchen paper

Combine your balsamic vinegar with a drizzle of olive oil in a large bowl

Add the salad to the bowl and toss – this is your dressed salad

Once the beef is warmed through, transfer the beef (keep the sauce in the pan!) to a clean chopping board and pull it apart using two forks – this is your pulled beef

Discard the bay leaf[ves], then return the pulled beef to the pot with a generous grind of pepper and give everything a good mix up – this is your ragù

Add the drained tagliatelle to the ragù with half your grated Italian hard cheese (save the rest for garnish!) and give everything a good mix up – this is your red wine beef brisket ragu

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry!