Slow Cooked Beef Ragu Pasta

1
Heat 2 tbsps. of oil in a saucepan over high heat, add the brisket and dust with flour. Sear your brisket for 2–3 minutes on each side or until browned. Remove from the pan and set aside.
2
Reduce the heat to low and add your remaining oil along with the onion and garlic, then cook for 6–8 minutes or until softened.
3
Add tomato paste and grape juice, while scraping the bottom of the pan, then your stock, tomatoes, bay leaves, some basil leaves and sugar. Stir to combine.
4
Return the brisket to the saucepan, cover, and cook on low heat or transfer to preheated oven to 180 C and roast for 2 hours.
5
Remove the beef from the pan and shred it using 2 forks, discarding any fat.
6
Return your meat to the sauce and mix to combine, while seasoning with salt and pepper.
7
Cook the pasta as per the instructions on the packet and drain.
8
Serve the pasta topped with sauce and garnished with parmesan cheese and basil leaves.

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