Spicy Beef Brisket Ragu

• 2 onions
• 4 cloves of garlic
• 2kg Manning Valley Naturally beef brisket, diced
• 4 tbsp Rio Vista Olives extra virgin olive oil
• Drizzle of Rio Vista Olives Chilli pressed olive oil
• 3-4 birdseye chillis, finely sliced
• 1/2 cup of red wine
• 3 tbsp of tomato paste
• 1kg Perfection Fresh Truss tomatoes
• 1 punnet of Perfection Fresh Romatherapy tomatoes
• 500g fettuccini
• Sea salt flakes
• 200g Parmigiana Reggiano, grated finely

A hearty, rich and fall-apart tender spicy beef ragu by Chef Orazio and James Tobin. This recipe was shared as part of #Cook2Connect, an initiative that aims to bring awareness and shed a light on food insecurity in Australia.

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