Step 1

The short rib pieces should already be in strips, but if using chuck roast cut into 1-2” strips.

Step 2

Place a heavy based pot (I used enameled cast iron) over medium high heat. Add 1 tablespoon of the oil.

Step 3

Place half the beef into the pot to brown. We recommend doing this in two batches to avoid overcrowding. Brown for at least 7-10 minutes per side, then remove from pot. Add another tablespoon of oil and repeat with second batch, then remove from pot.

Step 4

Add remaining oil to pot, turn heat to medium. Add onions, garlic and carrots. Cook until softened, about 5 minutes.

Step 5

Add half the wine to the vegetable mix, and use a spoon to dislodge all the crusty brown bits from the bottom of the pot.

Step 6

Add the remaining wine, crushed tomatoes, tomato paste, oregano, salt, pepper, stock and bay leaves to the pot. Stir then add the browned meat. Turn heat to medium low so that there is a gentle simmer/bubble. Place lid over pot and cook for two hours, stirring occasionally.

Step 7

Use tongs to remove beef pieces from liquid, and shred finely using two forks. Return shredded beef to the pot and stir into the sauce.

Step 8

Taste, and add additional salt if desired. Replace lid and cook for a further 15 minutes over low heat to allow the meat to mingle with the sauce.

Step 9

Boil the pasta according to packet directions (I recommend leaving it al dente), then drain. You can either add it straight into the pot and toss with ragu, or add ragu to pasta one ladle at a time to sauce to your preference.

Step 10

Top with grated parmesan and fresh basil, then serve.