Ragu

Method

Heat oil in a heavy-bottomed pot over medium-high heat and brown the diced beef in batches, setting aside once coloured. In the same pot, soften the onions, carrots and celery for 5 minutes until translucent. Stir in the tomato puree and cook for 2 minutes to caramelize slightly. Return the beef to the pot and pour in the wine, scraping up any browned bits from the bottom. Add the stock, bay leaves, thyme and peppercorns, then bring to a gentle simmer. Cover and cook on the lowest heat for 2-3 hours, stirring occasionally, until the meat is tender and the sauce has reduced and thickened. Season with salt to taste and serve with pasta, potatoes or polenta.