Rick Stein served up a tasty ragu of slow cooked shin beef with fresh pappardelle pasta and vegetables on Rick Stein’s Australia.

The ingredients are: 3-4 tbsp olive oil, 750 g boneless shin of beef, cut into 3 large chunks, 1 onion, chopped, 2 carrots, chopped, 2 celery sticks, chopped, 2 garlic cloves, sliced, 300 ml red wine, 210 g tin of chopped tomatoes, 500 ml beef stock, 2 tbsp vinno cotto, 1 bay leaf, 2 sprigs thyme, Salt and pepper, to taste, 600-800 g Pappardelle and Freshly grated Parmesan to serve.

See recipes by Rick in his book titled: Rick Stein’s Food Stories available from Amazon now.