Marmite Beef Ragù With Pappardelle

In a food processor or mini chopper, blitz the onion, celery, and carrot together to make a rough paste. Add the remaining tbsp of olive oil to a large saucepan over a medium-low heat and add the rough paste with a big pinch of salt, fry for around 10 mins, until totally soft, then finely grate the garlic into the pan along with the tomato purée and dried oregano. Cook for 2-3 mins further.

Turn up the heat, add the white wine and bubble down by half, add the stock and plum tomatoes and bring to a boil. Then turn the heat down and add the beef back to the pan. Pour in the milk, and cover with a lid. You can now either leave on the lowest heat on the hob and simmer for 3-4 hours (it needs to be very lightly bubbling) or, if your pan is ovenproof, heat your oven to 140°C, slide the pan in, and cook for 3-4 hours.

Remove the cheeks or chunks of steak and use two forks to shred.

Add the Marmite to the sauce, turn the heat up and bubble for 5-10 mins, until slightly thickened, then return the meat to the pan. Taste and season.

When ready to cook it, bring a large pan of salted water to the boil and add the pappardelle. Cook for a minute less than package instructions then use tongs to move the pasta into the sauce, bringing a little pasta water with it.

Toss well, then twirl into bowls and top with Parmesan and basil leaves.