Spicy Beef Brisket Ragu

 By Chef Orazio D'Elia with Plate for a Mate for Oz Harvest

Ingredients

• 2 onions
• 4 cloves of garlic
• Diced 2kg Manning Valley Naturally Beef Brisket
• 4 tablespoons Nothin' but Olives Robust EVOO
• Drizzle of Rio Vista Olives Chilli Pressed Olive Oil
• 3-4 Birdseye Chilli’s finely sliced
• Half a cup of red wine
• 3 Tablespoons of tomato paste
• 1kg Perfection Fresh Truss tomatoes
• 1 x Punnet of Perfection Fresh Romatherapy tomatoes
• 500g Fettuccini
• Sea salt flakes
• 200g Parmigiana Reggiano gated finely

 Method

1. Chop or blitz your onion and garlic in a food processor.
2. Remove fat from Beef Brisket roughly chop.
3. Dice the Beef Brisket into 2-3cm cubes.
4. In a large and deep saucepan with medium-high heat, heat your olive oil.
5. Add in Brisket fat and render fat for 10mins.
6. Add in the onion, garlic and sliced chilli. After a few minutes of sweating, add in your brisket cubes.
7. Once the beef has lightly browned, add half a cup of red wine, preferably a good southern Italian one.
8. When the wine has cooked off a bit and it’s bubbling away, add in your tomato paste into the mix. Stir through.
9. In a food processor blitz all tomatoes into a fine juice,  add to pot and add water if needed to cover the meat.
10. Season with a bit of salt at this stage.
11. Cook this uncovered on a low-medium simmer for 3.5-4 hours.
12. In heavily salted boiling water, cook your Fettuccini until al dente.
13. Drain and add the pasta to the pot of sauce. Stir in finely grated Parmigiana Reggiano to combine.
14. Served with a drizzle of Rio Vista Olives Chilli Pressed olive oil.