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1
Preheat oven to 350 degrees F.
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2
Cut the brisket into 4 pieces.
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3
Warm 2 tablespoons of the olive oil in a heavy saucepan (with a fitted lid) over medium-high until sizzling.
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4
Toss the beef with the flour and after shaking off excess, brown pieces 2 at a time in the pan until browned on both sides, 2-3 minutes per side.
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5
Set aside.
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6
Add another 2 tablespoons olive oil and the onion to the pan and cook until just starting to brown.
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7
Add the garlic and cook until fragrant, 30 seconds.
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8
Add the red wine, scraping up all the bits stuck to the pan, and cook until liquid has reduced by half.
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9
Add the stock, water, bay leaves, tomatoes (break them up with your hands as you add them in), tomato paste and honey/sugar.
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10
Stir to combine and add the beef back.
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11
Cover with a tight fitting lid and cook for 2 hours in the preheated oven, until beef is easily shredded with fork in the preheated oven.
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12
Remove the lid and cook for another 30 minutes.
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13
Remove from the oven and shred the meat using 2 forks.
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14
With 20 minutes of cooking left, cook the pasta until al dente according to package instructions.
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15
Serve the ragu over pasta and finish with Parmesan, basil and high quality olive oil.
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16
Add red pepper flakes if you like a little spicy kick.
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17
Recipe adapted from Donna Hays Slow-Cooked Beef Ragu Pasta.
