Slow Cooked Beef Ragu Pasta | Donna Hay

Ingredients

• 1kg beef brisket, cut into 4 pieces
• plain (all-purpose) flour, for dusting
• ¼ cup (60ml) extra virgin olive oil
• 1 brown onion, thickly sliced
• 3 cloves garlic, peeled
• 1 cup (250ml) dry red wine
• 2 cups (500ml) beef stock
• 1 cup (250ml) water
• 1 x 400g can cherry tomatoes
• 4 bay leaves
• 2 tablespoons tomato paste
• 1 tablespoon caster (superfine) sugar
• 400g caserecci pasta, or rigatoni (see tip)
• sea salt and cracked black pepper
• ½ cup basil leaves
• finely grated parmesan, to serve