Beef Shin Tagliatelle

Heat the oven to 160°C. Season the beef generously with sea salt. Warm 1 tbsp of light olive oil in a heavy, ovenproof casserole dish over medium-high heat. When the oil is shimmering, sear the beef very well on all sides, then lift it out of the pot and set aside.

Lower the heat to medium and add the onion, carrot, fresh thyme, cinnamon and a pinch more salt. Cook gently for 10–15 minutes until the vegetables soften. Add the garlic and cook for another minute.

Mix in the tomato purée so everything is coated and continue cooking for a few minutes until it deepens in colour and starts to caramelise. Stir in 2 teaspoons of chipotle paste.

Crush the tinned tomatoes by hand directly into the pan and add any remaining juices. Rinse the tin with a splash of beef stock and pour that in too, followed by the rest of the stock, the red wine and a generous grinding of black pepper.

Return the beef to the pot. Increase the heat to bring the sauce to a boil, then cover with a lid and transfer to the oven for 2 hours. Remove the lid and cook for a further 45 minutes.

Cook the pasta in well-salted boiling water according to the packet instructions, reserving a cup of the starchy cooking water when draining.

Meanwhile, remove the thyme sprigs and cinnamon stick from the sauce. Take out the beef and shred it with two forks, discarding any bits of fat or gristle. Return the shredded meat to the pot. Stir in the butter and allow it to melt, then taste and adjust the seasoning.

Add the pasta to the sauce along with a generous splash of the reserved cooking water. Set over medium heat and stir for a few minutes until the sauce is glossy, rich and clings to the pasta, adding more pasta water as needed.