2 onions

4 cloves of garlic

2kg Manning Valley Naturally Beef Brisket, diced

4 tablespoons Rio Vista Olives Extra Virgin Olive Oil

Drizzle of Rio Vista Olives Chilli Pressed Olive Oil

3-4 Birdseye Chilli’s finely sliced

1/2 cup of red wine

3 tablespoons of tomato paste

1kg Perfection Fresh Truss Tomatoes 

1 Punnet of Perfection Fresh Romatherapy Tomatoes

500g fettuccini

Sea salt flakes

200g Parmigiana Reggiano, grated finely

Chop or blitz your onion and garlic in a food processor. 

Remove fat from Manning Valley Naturally Beef Brisket roughly chop. Dice the Manning Valley Naturally Beef Brisket into 2-3cm cubes.

In a large and deep saucepan with medium-high heat, heat your olive oil. Add in Brisket fat and render fat for 10mins. Then add in the onion, garlic and sliced chilli. After a few minutes of sweating, add in your brisket cubes. 

Once the beef has lightly browned, add half a cup of red wine, preferably a good southern Italian one. When the wine has cooked off a bit and it’s bubbling away, add in your tomato paste into the mix. Stir through.

In a food processor blitz all tomatoes into a fine juice,  add to pot and add water if needed to cover the meat. Season with a bit of salt at this stage. Cook this uncovered on a low-medium simmer for 3.5-4 hours.

In heavily salted boiling water, cook your Fettuccini until al dente. Drain and add the pasta to the pot of sauce. Stir in finely grated Parmigiana Reggiano to combine. 

Served with a drizzle of Rio Vista Olives Chilli Pressed Olive Oil.