Serves 6-8
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To serve:

  1. Preheat the oven to 170˚C/150˚C fan/gas mark 3.
  2. Place the onion, garlic and rosemary in the bottom of a heavy, ovenproof casserole dish. Season the beef and add to the casserole.
  3. In a medium bowl, combine the beef stock, red wine, balsamic vinegar, tomato purée and tinned tomatoes. Pour the mixture over the beef.
  4. Place the lid on the casserole dish and cook the ragù for 1½-2 hours.
  5. Remove the beef to a plate and rest for 10 minutes. Meanwhile, place the casserole over a medium-high heat and simmer the sauce for 6-8 minutes, scraping any sticky bits from the bottom using a wooden spoon.
  6. Shred the beef using two forks and stir the meat into the sauce.
  7. Ladle the ragù over pasta and top with grated Parmesan. Serve with garlic bread.