The best bolognese

Based on a Heston Blumenthal recipe, but simplified to be a bit easier to grapple with. Substituting mince for slow cooked shredded beef adds an extra level of taste and texture to the humble spag bol.

Ingredients

1 ½ kgs	Beef, cubed (Main)
3 Ltr	Milk
3 Tbsp	Vegetable stock

Tomato Ragout

3 tsp	Olive oil
2	Carrots, finely chopped
½	Celery, finely chopped
2	Onions, finely chopped
2 tins	Diced tomatoes
1 tin	Tomato puree
4 cloves	Garlic, crushed
2 tsp	Smoked paprika
4 Tbsp	Sweet chilli sauce
3 Tbsp	Balsamic vinegar
2 tsp	Sea salt
2 tsp	Ground black pepper

Pasta

1 packet	Pasta
4 Tbsp	Salt
4 Tbsp	Extra virgin olive oil

Directions

1. Chop beef into 3 cm x 3 cm chunks and simmer in slow cooker on medium with milk and stock for 8 hours. Remove from slow cooker, meat should fall apart and shred into chunks easily.
2. Chop onion, celery and carrots into .5 cm x .5 cm chunks and fry in large frypan with olive oil on high. Crush and add garlic Add shredded beef Fry until everything is brown and carrot soft Add tinned toms and tom paste, turn heat down to simmer, put lid on and leave for 10 mins stirring occasionally. Add paprika, sweet chilli sauce, balsamic vinegar and salt and pepper. Simmer for another 20 mins with lid off, stirring regularly. Taste and season according to preference, turn heat to low.
3. Bring large pot to boil, add salt and oil, cook pasta according to packing instructions. Strain, top with Bolognese sauce & grated parmesen