Instructions:

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced beef shin and pork belly in batches. Important not to overcrowd the pan, this can prevent the meat from searing effectively. Sear the meat until browned on all sides. This should take about 5-7 minutes. Remove the meat and set it aside.

In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent, about 8-10 minutes. Add the minced garlic and cook for another 2 minutes, stirring frequently to prevent burning.

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. This makes it taste that extra bit better. Let the wine simmer for about 5 minutes to reduce slightly.

Return the seared meat to the pot. Add the crushed Mutti plum tomatoes, beef stock, bay leaves, dried oregano, and dried basil. Stir well to combine.

Pro Tip: Throw in the parmesan rind to infuse whilst the beef cooks down. Making a great ragu is all about layers of flavour and time. If you do these little things, it'll set you apart. 

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot partially with a lid and let it simmer for at least 2-3 hours, stirring occasionally. The longer it simmers, the more flavourful it will be. If the sauce becomes too thick, you can add a bit more beef stock or water.

After simmering, remove the bay leaves and season the ragù with salt and pepper to taste. Cook your rigatoni pasta al dente. Serve up and top with a generous amount of freshly grated parmesan, fresh basil and a quick rocket parmesan salad. 

Sit and enjoy your beautiful ragu.