Beef shin braised for three hours with milk, wine and soffritto, served the traditional way over egg tagliatelle.
Prep
25 mins
Cook
3h 15m
Servings
6
Per serving
£2.92
Difficulty
medium
A long, unhurried Sunday ragu. The splash of milk early on is not optional folklore, it genuinely tenderises the meat and rounds off the acidity of the wine and tomato. Served here on wheat egg tagliatelle, as it is in Bologna.
Pat the beef dry and season it well. Heat the oil in a heavy casserole and brown the pieces hard in batches, about 4 minutes a side, until properly dark. Lift onto a plate.
Lower the heat and cook the onion, carrot and celery in the same pot for 12 to 15 minutes, until completely soft and starting to catch. Stir in the garlic for a minute.
Return the beef and any juices, pour over the milk, and simmer uncovered for 15 minutes until almost all of it has been absorbed.
The milk stage looks strange and curdled. Keep going, it comes together once the wine goes in.
Add the wine and reduce by half, then stir in the tomato puree, chopped tomatoes, bay leaves and 300ml water. Bring to a bare simmer.
Cover with the lid slightly ajar and cook over the lowest possible heat for 2 hours 30 minutes, stirring every half hour, until the beef falls apart under a spoon.
Shred the meat through the sauce with two forks, then simmer uncovered for 15 minutes to thicken. Taste and season.
Cook the tagliatelle in well-salted boiling water until al dente, drain, and toss with a few ladles of ragu and half the parmesan. Serve with the rest of the sauce and cheese on top.