Springbok Ragu

• Heat the oven to 150°C. Cut the meat into very large chunks, season with salt and pepper. Heat half of the olive oil in a large frying pan and brown the meat well.
• Transfer the meat to an ovenproof casserole.
• Add the rest of the olive oil to the same frying pan and add the onion, celery, and carrots. Cook for a few minutes, then add the bay leaves, herbs, lemon zest, barbecue spice, and tomato paste. Add the Syrah and mix well to make the sauce.
• Pour the sauce over the meat in the casserole dish.
• Add the crispy pancetta and the garlic, then cover and place in the oven for about 3-4 hours to slow cook. Check regularly to see if you need to add more liquid (you can add water or chicken stock if needed).
• The meat is ready when very tender and the gravy has thickened.
• Place the baby tomatoes in a small oven tray, drizzle with olive oil and sugar, and season. Place in the oven and roast until the skins just start to pop. Keep aside.

TO COMPLETE

• Shred the meat lightly with 2 forks, then gently mix in the tomato passata and the cream. Add more salt and pepper if needed and very gently mix in the roasted baby tomatoes.
• Bring a large pan of well-salted water to the boil. Add the pappardelle and cook until it’s still quite firm to the bite. Drain, reserving a little of the cooking water, then add the pasta to the ragù, along with the butter. Add just enough of the reserved cooking water to loosen the sauce slightly. Put the whole lot on a warmed serving platter or in individual bowls, then top with lots of Parmesan to serve.
• Garnish with fresh thyme or bay leaves.