Step 1

Dice up the smoked brisket into ½ inch pieces.

Step 2

In a dry pan, fry the brisket in batches for a few minutes allowing the fat to render out. Using a slotted spoon remove the meat to the slow cooker leaving the brisket fat in the pan.

Step 3

Add the diced onions, carrots and celery to the same pan with the brisket fat and cook until the onion is soft and translucent, 10 to 15 minutes.

Step 4

Add the red wine and cook for a few minutes. Then add the vegetables to the slow cooker with the brisket.

Step 5

Add the tomato puree (passata), tomato paste and bay leaves to the slow cooker and season.

Step 6

Stir and check the seasoning.

Step 7

Put the lid on the slow cooker, turn to low and leave for at least four hours.

Step 8

After four hours, remove the bay leaves. **

Step 9

Add ⅓ cup of room temperature milk to the Bolognese and stir thoroughly.

Step 10

Cook your pasta as per instructions on the packet. Drain.

Step 11

Plate up the pasta in individual serving bowls and top with Bolognese sauce and some freshly grated Parmesan cheese.