500g tagliatelle pastaCooked as per packet’s instructions
50g shaved parmesan cheese
Salt & Pepper
Preheat the oven to 180°C.
Add the oil to a large oven proof casserole pot, over a medium to high heat.
Fry the onions and garlic until fragrant but not brown.
Season the beef with salt and pepper, then add to the pot. Stir fry for 5 minutes.
Add the rosemary, stock, wine, tomato paste and tinned tomatoes. Bring to the boil, place lid on and put into the oven and turn the heat down to 150°C and allow to cook for about three hours or until the meat is falling apart.
Remove the pot from the oven carefully, gently press the meat with a spoon to help break it up. Serve the ragu on a bed on tagliatelle with a few parmesan shavings on top.