Ingredients (Serves 4)
Recipe written for Dunwood Farm by Chef Ben Griffiths
Place a casserole dish over a medium head and melt some butter. Rub your beef with oil and season well, then add to the casserole dish. Cook on both sides before 3 minutes before removing from the pan.
In the same pan add a little more butter, before adding the onion, carrot & celery and cooking until soft. Add the garlic, tomato paste and bay leaves and cook out for a further 4 minutes before adding the passata and rosemary sprigs
Add the red wine and bring to the boil before letting simmer to cook off the alcohol. Add the beef stock and allow to simmer over for a further 10 minutes. Add the beef shins back to the casserole dish and cover, before placing in a preheated 180 degree oven for 3 hours
Just before the 3 hours is up, cook your pasta in boiling salted water for however long the packaging advises, leaving it a little el dente. Drain and set aside.
Remove dish from the oven and carefully remove the beef, before shredding it as much as possible with a pain of forks, then adding back to the sauce.
In a frying pan add a large heaped spoonful of the sauce together with the pasta, so that the sauce coats the pasta. Add to your plate and add some more sauce on top. Garnish with small basil leaves and grated parmesan