Nature's Fresh beef shin & tomato ragu with rigatoni & pecorino cheese

20 mins
2.5 hrs
  • 1.4kg Nature's Fresh beef shin, sliced
  • ¼ cup extra virgin olive oil
  • 1 brown onion, chopped
  • 2 celery sticks, chopped
  • 2 carrots, chopped
  • 8 cloves garlic, chopped
  • 1 bunch thyme, chopped
  • 2 x 400g cans diced tomatoes
  • 2 Tbsp tomato paste
  • 500ml beef stock
  • sea salt flakes and freshly-ground black pepper
  • 500g rigatoni pasta
  • 1 bunch parsley, very finely chopped
  • 2 cups finely grated Pecorino cheese
  • Fry the beef in half the extra virgin olive oil for 5 minutes, until browned. Set aside. Fry the onion, celery, carrots, garlic and thyme in the remaining oil, until just softened, then return the beef and add the diced tomatoes, tomato paste and stock. Turn the heat to low and cook for 2 hours, adding water as necessary. Season with salt and pepper.
  • Cook the pasta in a large saucepan of rapidly boiling salted water according to manufacturer’s instructions until al dente, then drain well and toss with the pasta, parsley and cheese.