Stovetop method: Place meat in a clean paper bag with seasoned flour and shake to coat. Heat oil in a large, deep-sided ovenproof dish or heavy pot and brown meat over high heat in 2 - 3 batches, transferring to a plate as it is browned.
Reduce heat to medium, add onions to the pan and cook for a couple of minutes to soften. Add garlic, tomato paste and anchovies, stir and cook another 3 minutes, stirring now and then. Add Essential Cuisine Beef Stock, wine and water, stirring to lift any pan brownings. Return meat to the pot with rosemary and vinegar. Stir to combine. Cover and simmer over lowest heat for approximately 2 - 2 ½ hours or until meltingly tender.
Oven-bake method: When meat has been browned and all other ingredients added, cover dish and transfer to a 160°C oven. Bake for 2 - 2 ½ hours. Check flavourings and adjust to taste.
No-fuss method for slow cooker: Place garlic, tomato paste, anchovies, Essential Cuisine Beef Stock, wine, rosemary and vinegar into the cooker (no water needed). Shake meat in a clean paper bag with seasoned flour to coat. No oil is required unless meat is to be browned. Add to cooker with onions. Stir to combine. Cover and cook for 8 - 9 hours on low. Check seasonings and adjust to taste.
Note: If desired, meat can be browned before adding to slow cooker for extra depth of flavour.
To serve: When ready to serve, cook pasta according to manufacturer's instructions, drain and toss through cooked ragu. Divide between heated serving bowls and garnish with parsley.
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