So last time I posted was my recipe for my French Six Nations Supper a classic Coq Au Vin. Today it is the turn of the valiant Italians and I wanted a full flavoured, heart-warming and filling dish to match the French recipe. I know the night before a big race or event athletes and sportsmen often eat pasta for a big hit of slow release energy from the carbohydrates so this being an Italian Supper it would seem suitable I create a pasta recipe.

Now in Italy, there are centuries of tradition and some very complex rules about pasta. Each shape is clearly defined and registered and suits a type of sauce or dish, your Bolognese sauce coats and lubricates Rigatoni or Penne pasta, Spaghetti is best suited to lighter coatings may be a recipe like Con Vongole with clams, a little garlic, oil and parsley. For my hearty rugby meal, I am going to use Fettuccini and make a delicious slow cooked ( ideal in fact for a slow cooker ) shin of beef ragout.

Fettuccini with Slow-cooked Shin of Beef Ragu                       serves 4 hungry rugby fans

1.2 kg Beef Shin brisket, cut into six to eight pieces,

( ask you butcher to cut up the Shin, it will be easier for him and to give you the bone )

2 large White Onions, peeled and very finely chopped

2 large Carrots, peeled and very finely diced

4 sticks of Celery, washed and very finely diced

4 Cloves of Garlic, peeled and crushed

1 bottle of good Italian Red Wine

500 ml good quality Beef Stock

100 ml quality Olive Oil

2 tablespoons of Tomato Puree

1 tablespoon of dried Oregano

3 Bay Leaves

½ teaspoon dried Thyme

½ teaspoon ground Nutmeg

Sea Salt and freshly ground Black pepper

 

500 gr Tagliatelli or other pasta of choice ( pappardelle is ideal)

Freshly grated Parmesan cheese

Fresh parsley, washed and finely chopped

 

In a large heavy-bottomed pan heat half of the olive oil over medium to high heat, season the beef and sear each piece on all sides until well browned, then set aside on a plate. Turn the heat down and add the remaining olive oil, add the onion, celery and carrots and sauté until soft. Add the garlic and cook for a couple more minutes*, then repeat with the tomato puree, stirring continuously to prevent burning. Return to beef to the pan and any juices and add all the remaining ingredients then bring up to a simmer, then turn it down to the lowest possible setting.

 

Cover the pan and let it cook for three to four hours until the beef is tender enough to pull apart with a fork. Remove the lid and let it cook for a further thirty minutes until the liquid has reduced to a thick sauce.

 

Remove the sauce from the heat and transfer the   beef from the sauce into a large bowl. Shred the beef with two forks and return it to the sauce. Adjust the seasoning with salt and pepper and keep warm.

 

*Celery and carrots sautéed with the onions and garlic is called “soffritto” in Italian cooking. It is a very traditional base for many Italian dishes.

 

To Serve

Cook the pasta as per the instructions on the packet. You can reserve a little cooking liquid and toss the strained pasta, ragu and pasta water together or simply spoon the ragu on top of the cooked pasta. Serve with lots of freshly grated Parmesan and garnish with chopped parsley.