Beef Brisket Ragu with Rigatoni and Parmesan

Steps

1. Finely chop thyme leaves. Pat beef dry, (If you are using oven, dice beef 2cm), and toss with a drizzle of oil, thyme, garlic and Italian spice mix. Season well. Dice onion and carrots 1cm. Place both at the bottom of the slow cooker/casserole dish and place brisket on top. Cover and set aside in the fridge.
2. Bring a half full kettle to the boil. Combine stock powder and boiling water (1 cup for slow-cooker, 2 cups for oven) in a heat-proof bowl. Add remaining ragù sauce ingredients, stir, cover and set aside in fridge.
3. Turn slow-cooker to low or oven to 200°C. Pour ragù sauce over beef and cover with a tight-fitting lid. Cook in slow cooker on high for 9-10 hours, or until tender. Alternatively, bake in casserole dish, for about 2 hours and 30 minutes. Meat will be tender and easy to pull apart when ready.
4. When brisket is ready, bring a medium pot of salted water to the boil, cook pasta for about 10-12 minutes, until just tender. Drain and return to pot with a drizzle of olive oil to prevent sticking.
5. Place brisket on a chopping board and roughly chop or pull into bite sized pieces. Return to sauce along with vinegar and spinach. Season to taste.
6. Divide pasta between plates or bowls and top with beef ragù, a dollop of sour cream, Parmesan and basil leaves.