Slow-Braised Italian Beef Ragù

1. Pat the beef chunks dry with kitchen paper and season generously all over with salt and black pepper.

2. Heat the olive oil in a large heavy-based pot or Dutch oven over medium-high heat. Sear the beef in batches for 3–4 minutes per side until deeply browned. Do not crowd the pan. Remove and set aside.

3. Reduce the heat to medium. Add the onion to the same pot and cook for 6–8 minutes, stirring occasionally, until soft and golden. Scrape up any browned bits from the bottom — that's all flavour.

4. Add the garlic and cook for 1 minute until fragrant. Stir in the tomato paste and cook for another 2 minutes, letting it caramelise slightly.

5. Add the tinned tomatoes, beef stock, dried herbs, smoked paprika and sugar. Stir well to combine, then return the seared beef and any resting juices to the pot.

6. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for 2.5–3 hours, stirring every 30 minutes, until the beef is completely tender and falling apart.

7. Once cooked, use two forks to shred the beef directly in the pot. Stir the shredded meat through the sauce. If it looks too thick, splash in a little pasta water. If too thin, simmer uncovered for 10–15 minutes to reduce. Taste and adjust seasoning.

8. Cook your pasta in well-salted boiling water according to packet instructions. Reserve a cup of pasta water before draining.

9. Toss the drained pasta directly into the ragù with a splash of pasta water and a knob of butter if using. Stir vigorously so the sauce clings to every strand.

10. Serve immediately in warmed bowls. Finish with a drizzle of olive oil and plenty of black pepper.