|1.5 kg||beef — brisket|
|flour — for dusting|
|1||onion — chopped|
|4||garlic cloves — crushed|
|750 ml||beef stock|
|400 g||cherry tomatoes|
|30 ml||tomato paste|
|10 ml||brown sugar|
|salt and freshly ground back pepper|
|basil leaves — handful|
|grated parmesan — to serve|
Preheat the oven to 180°C.
Dust the beef with flour and shake to remove the excess. Heat 30ml (2 tbsp) oil in a pan over high heat. Sear the beef for 3 minutes on each side or until golden brown. Remove from pan.
Reduce the heat and add the remaining oil, as well as the onion and garlic. Cook for 5 minutes or until the onion is soft.
Increase the heat and add the stock. Scrape the bottom of the pan to release the browned bits. Stir in the tomatoes, bay leaves, tomato paste and sugar.
Return the beef to the pan, cover with a lid or foil, and transfer to the oven for 2 hours.
Remove the beef from the pan (set the pan aside) and shred the meat using two forks. Return the meat to the pan.
Put the pan over medium heat until the liquid begins to simmer, then stir in the pasta. Cook, stirring occasionally, for 15 minutes or until the pasta is al dente.
Season with salt and pepper the add the basil leaves. Sprinkle parmesan on top and serve.