3-Hour Slow-Cooked Beef, Porcini and Tomato Ragu

Preheat oven to 150°C fan-forced. Finely chop onion. Peel and crush garlic. Cut beef into 4cm pieces

Heat 20ml (1 tablespoon) oil in an ovenproof saucepan with a lid over medium heat. Add beef, season and cook, turning, for 5 minutes or until browned. Remove from pan and set aside. Reduce heat to medium-low, add onion and garlic and cook for 5–7 minutes or until softened. Add tomato paste and cook, stirring, for 1 minute or until caramelised.

Return beef to pan with porcini and cherry tomatoes. Dissolve stock cube in 375ml (1½ cups) boiling water and add to pan. Cover with lid, transfer to oven to cook for 2½ hours or until beef is very tender.

While ragu is cooking, roughly chop parsley. Place in a bowl with remaining olive oil. Finely zest and juice lemon and add to bowl with salt and pepper. Mix well to combine and set aside.

Cook pasta in a large saucepan of salted, boiling water for 9 minutes or until al dente. Drain.

Remove ragu from oven and, keeping it in the pan, use 2 forks to shred beef, leaving some large pieces. Season with salt and pepper. Divide pasta between bowls and top with ragu, gremolata and parmesan to serve.