Angela Hartnett

Angela trained under Gordon Ramsay and rose to run the kitchen at The Connaught before winning a Michelin star at Murano in Mayfair. Her cooking blends Italian warmth with British produce, and her calm, generous manner has made her a regular broadcaster and a judge on Great British Menu.

Legacy

One of the leading women in British fine dining, known for bringing Italian home-cooking values to Michelin-level kitchens.

Slow Cooked Beef Ragù

A deep, glossy, patiently braised Italian sauce for tagliatelle.

Ingredients

500g beef shin or chuck, cut into large chunks
100g Pancetta, diced
1 Onion, 1 Carrot and 1 celery stick, finely chopped
2 cloves Garlic
2 tbsp tomato purée
200ml red Wine
400g tin chopped tomatoes
300ml beef stock
Tagliatelle and Parmesan, to serve

Method

Brown the beef in olive oil in a heavy casserole and set aside.
Fry the pancetta until crisp, then soften the onion, carrot, celery and garlic for 10 minutes.
Stir in the tomato purée, add the wine and reduce by half.
Return the beef with the tomatoes and stock. Cover and cook at 160°C (140°C fan) for 2.5 hours.
Shred the meat into the sauce, toss through cooked tagliatelle and finish with grated Parmesan.

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