Wagu Ragù:- crazy title – great dish!Melanzane alla parmigiana – Aubergine, tomato and parmesan bakePiperade – a Basque dish that has so many uses!!

Step 1

Step 1 Pat the beef chunks to dry them and season generously with salt. Fry in a hot pan with a little olive oil. Brown all sides. Set aside

Step 2

Step 2 Chop the onion reasonably finely. Add to the pan with a further dash of olive oil and cook till translucent. Chop the celery and sauté on medium with the onions with a further drop of olive oil for around 4 minutes.

Step 3

Step 3 reintroduce the beef back to the sofrito pan and add the chopped rosemary. Stir the red wine through the mix and simmer for a few minutes to drive off the alcohol. Chunk the tomatoes and blitz with a stick blender. Add the tomato pulp and the passata to the pan. Bring to a gentle simmer.

Step 4

Step 4 Set up the BGE for indirect cooking at around 150-160C. Cook for around 2.5 hours until the meat is very tender. Remove from the BGE and break up the meat with a whisk. The ragù is ready to use now but will be even better after 24 hours