slow-cooked beef ragu pasta

1 x 1kg piece beef brisket, cut into 4 pieces

plain (all-purpose) flour, for dusting
cup (60ml) olive oil
1 brown onion, thickly sliced
3 cloves garlic, peeled
1 cup (250ml) red wine
2 cups (500ml) beef stock
1 cup (250ml) water
1 x 400g can cherry tomatoes
4 bay leaves
2 tablespoons tomato paste
1 tablespoon caster (superfine) sugar
400g caserecci or rigatoni
sea salt and cracked black pepper
cup basil leaves
finely grated parmesan, to serve

Preheat oven to 180C (350F). Dust the beef in flour, shaking to remove any excess.
Heat 2 tablespoons of oil in a heavy-based saucepan over high heat. Cook the beef for 23
minutes each side or until browned. Remove from the pan and set aside.
Reduce heat to low, add the remaining oil, onion and garlic and cook for 68
minutes or until softened. Increase the heat to high. Add the wine and cook, scraping the
bottom of the pan, for 23 minutes or until the liquid is reduced by half. Add the stock,
water, tomatoes, bay leaves, tomato paste and sugar and stir to combine. Return the beef to
the pan, cover with a tight-fitting lid, transfer to the oven and roast for 2 hours. Remove the
lid and roast for a further 30 minutes. Remove beef from the pan and shred the meat using
2 forks, discarding any fat. Return the meat to the sauce
and mix to combine. Set aside.
Cook the pasta in a large saucepan of salted boiling water for 1012 minutes or until
al dente. Drain, return to the pan with the beef sauce, salt, pepper and toss to combine. Top
with basil and sprinkle with parmesan to serve.

Serves 46
apple, rhubarb and cinnamon pan pie

8 large Granny Smith (green) apples, peeled, cored and chopped
4 stalks rhubarb, trimmed and chopped
1 tablespoon lemon juice
cup (110g) caster (superfine) sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons corn flour (cornstarch)
1 tablespoon water
2 sheets store-bought puff pastry
1 egg, lightly beaten
2 tablespoons white sugar
teaspoon ground cinnamon, extra
store-bought vanilla custard, to serve

Preheat oven to 200C (400F). Place the apple, rhubarb, lemon juice, caster sugar,
cinnamon and vanilla in a bowl and toss to combine. Divide the mixture between 2 x 14cm
frying pans with a heatproof handle and cover with aluminum foil. Place over medium heat
and cook for 68 minutes or until just tender. Remove from the heat. Combine the corn
flour and water, divide between pans, and stir through the apple mixture. Cut 2 x 20cm
rounds from the pastry and make a small cut in the center of each round. Place on top of the
apple mixture and pinch the edges to seal. Brush the pastry with egg. Combine the white
sugar and extra cinnamon and sprinkle over the pastry. Bake for 2530 minutes or until
golden and crisp. Serve with custard.

Serves 46

try this with
pears
plums
poached quince