Beef shin ragu – Food & Home Magazine

Ingredients

• 20 g dried porcini mushrooms
• 500 ml hot beef stock
• 2 celery sticks, chopped
• 2 small onions, chopped
• 2 small carrots, chopped
• 3 tbsp olive oil
• 1 1/2 kg boneless beef shin, cut into large chunks
• 150 g smoked pancetta, diced
• 8 garlic cloves, crushed
• 2 bay leaves
• 1 sprig rosemary
• 500 ml red wine
• 2 × 400 g tins cherry tomatoes
• 800 g dried pappardelle pasta
• Parmesan, grated, to serve
• 50 g parsley, finely chopped
• 2–3 sprigs rosemary, finely chopped
• Finely grated zest 1 of orange
• 2 garlic cloves, crushed
• 2 tbsp olive oil