1/2 cup parsley stems (once measured, finely diced)
Parsley leaves (chopped from stems used)
2 cans of crushed tomatoes or 700g of passata
3 tsp tomato paste
250ml white wine
500ml beef stock
3 bay leaves
2 sprigs of rosemary
Instructions
Dry beef with paper towel, then sprinkle with salt, & pepper.
Heat oil in pan and add beef to brown, ensuring beef stays in a single layer. You may have to fry the beef in multiple batches. Remove once browned both sides, to a plate.
Decreased stove to medium heat, and add 1/4 cup of olive oil, garlic and onion. Saute until soft, and then add in carrot, and parsley stems, slowing frying until cooked through.
Return beef and juices to pot, and add remaining ragu ingredients. Bring to a simmer, then cook on a lower heat so it is just bubbling gently.
Slow cook for 2 hours. Then shred beef coarsely with 2 forks (removing beef first may be easier, then add back to pot).
Simmer for another 30minutes until sauce reduces and thickens.
Season to your liking with salt and pepper (perhaps add a tsp of sugar if too acidic).
Cook egg noodles in boiling, salted water as per packet instructions. Mix noodles into ragu. Serve and top with plenty of parmesan. Enjoy!
