Pappardelle beef ragu soaked in red wine - Irish Beef

Ingredients

• 1 small onion, chopped
• 1 celery stick, chopped
• 1 carrot, chopped
• 2 tbsp olive oil
• 50 g pancetta or streaky bacon, chopped
• 550 g Irish beef skirt, well trimmed and cut into small strips
• 85 ml dry red wine
• 1 bouquet garni (small bunch flat-leaf parsley, 3 sage leaves, 1 fresh thyme sprig and 1 bay leaf tied together with string)
• 2 x 400g cans plum tomatoes, well drained and the flesh chopped
• pinch of dried chilli flakes (optional)
• 150 ml beef stock
• 350 g pappardelle pasta
• 2 heaped tbsp freshly-grated pecorino or Parmesan
• sea salt and freshly-ground black pepper
• Ingredients
• Method