This Italian favourite is a fantastic alternative to the traditional Bolognese sauce. The slow-cooked, rich Italian brisket ragu offers deep, meaty flavours, with an added smokiness from the pancetta. A deliciously hearty dish.
In a large, heavy-based saucepan, heat 2 tablespoons of the olive oil. Season the brisket well and fry the pieces quickly in batches until browned. Set aside.
Deglaze the pan by pouring in a little of the wine and scraping the bottom of the pan. Set aside the liquid for use later.
Add the remaining olive oil and cook the onion, carrot and celery on low until starting to soften. Add the garlic, herbs and pancetta and turn up the heat slightly. Cook until everything is lightly golden.
Add the red wine, scrape the bottom of the pan again and cook until the liquid is reduced by half. Now return the brisket to the pan with the remaining ingredients, except the basil and Parmesan. Season well.
Bring to the boil, then immediately reduce the heat to a very gentle simmer. Cook on very low for 2-3 hours, or until the brisket shreds very easily. Then mix well and season if necessary.
Serve with pasta, scatter the basil on top and add plenty of Parmesan.
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