Slow-cooked Beef and Mushroom Ragu recipe

Ingredients

• 10 g dried porcini mushrooms (optional, see note 1)
• 1 kg beef chuck (braising/casserole) steak, cut into 3–4 cm (1¼–1½ inch) pieces
• 1 tsp sea salt flakes, plus extra to taste
• ½ tsp freshly cracked black pepper, plus extra to taste
• 2 tsp plain (all-purpose) flour
• 2 tbsp extra-virgin olive oil
• 125 ml water
• 1 large brown onion, finely chopped
• 1 carrot, peeled and finely chopped
• 2 celery stalks, finely chopped
• 1 tbsp freshly minced garlic
• 300 g white mushrooms, sliced
• 2 tbsp tomato paste
• 125 ml red wine (optional, see note 2)
• 500 ml beef stock
• 400 g canned crushed tomatoes
• 1 tbsp aged balsamic vinegar
• 1 tsp sugar
• 2 bay leaves (fresh or dried)
• 2 fresh thyme sprigs (or 1 tsp dried thyme), plus extra to serve (optional)
• 60 ml milk
• Finely grated parmesan, to serve
• 500 g fresh lasagne sheets