Step 1

Preheat the oven to 150C / 300F.

Step 2

Cut the brisket into 4 pieces and season well with salt & pepper and remove from the fridge about an hour or 2 before cooking. Heat a generous splash of olive oil in the base of a large cast-iron lidded skillet and when hot, add the meat. Brown the meat until golden on all sides then remove and set aside.

Step 3

In the same pan, add another splash of olive oil if necessary and add the chopped onion and bacon. Sauté for around 4 minutes until soft. Put the lid on for a minute or 2 to allow a little steam into the pan to help soften the onions. Add the chopped carrot celery and cook for another 2 – 3 minutes. Add the garlic and tomato paste and cook briefly for about 30 seconds then add the wine and allow this to reduce by half. Add the stock, bay leaves, rosemary, thyme and sugar. Add a generous amount of salt and pepper and bring everything to a bubble.

Step 4

Once bubbling, add the meat back (and any juices) and close the lid and place it in the oven. Cook for 3 hours and until the meat is shredding easily. Cook for a little longer if this is not happening after 3 hours.

Step 5

When this is ready, remove the meat and shred it, then return this to the sauce and reheat (if necessary) on the stovetop. The brisket ragu can be made in advance or the day before. When you are ready to serve boil the pappardelle for 5 – 6 minutes until al dente, strain and toss the rag through the pasta. Sprinkle chopped parsley and serve with generous gratings of Parmesan.