Ingredients

• 2 tbsp olive oil
• 1kg braising beef (or venison when in season), cut into small pieces
• 160g pancetta
• 2 carrots, peeled and diced
• 1 stick of celery, diced
• 2 shallots, finely diced
• Handful of mixed wild mushrooms
• 2 fat garlic cloves, minced
• 5 sprigs of thyme
• 2 bay leaves
• 2 sprigs of rosemary
• 6 juniper berries, lightly crushed
• 1 tbsp tomato purèe
• 500ml of Shiraz wine
• Zest of 1/2 orange
• Fresh pappardelle pasta
• Flat leaf parsley, roughly chopped
• Parmesan cheese for grating

Method

1. In a large casserole dish, heat two tablespoons of oil. Brown the meat all over, remove and set aside.
2. In the same pan, cook the pancetta with the carrots, celery, shallots, wild mushrooms and garlic for five minutes. Add the thyme, bay leaves, rosemary, juniper berries and tomato purèe.
3. Return the meat to the pan, along with any juices and the red wine. Add the orange zest, cover and gently cook on a low heat for two hours or put into a pre-heated oven 180˚C/160˚C fan/gas mark 4.
4. Check after an hour and give the ragu a stir. You might need to add a little water if it looks dry. Check the seasoning.
5. Cook the pappardelle in boiling salted water for a few minutes until done.
6. Serve the ragu with the pasta and garnish with the chopped parsley and grated parmesan cheese.