Slow-Cooked Beef Shin Pasta with Gremolata

Ingredients

• 600 g beef shin, diced
• 400 g pappardelle pasta
• 500 ml passata
• 1 onion, diced
• 4 clove garlic
• 200 ml red wine
• 1 lemon, zested
• 20 g flat-leaf parsley, chopped

Method

1. 1

   Season and brown the beef shin in batches in a heavy casserole dish with a little oil over a high heat. Set aside.

2. 2

   Fry the onion in the same pan for 5 minutes, add 3 cloves of garlic, and cook for 1 minute more.

3. 3

   Return the beef, pour in the red wine and passata, season well, then cover and simmer on a very low heat for at least 45 minutes until the meat is falling apart.

4. 4

   Shred the beef with two forks and stir back into the sauce. Cook the pappardelle in salted boiling water and drain.

5. 5

   Mix the parsley, lemon zest, and remaining raw garlic clove to make a gremolata. Serve the ragu over the pasta, topped with the gremolata.