This isn’t your average spag bol – this is smoked beef shin ragu turned all the way up. Braised low and slow on the Kamado Joe, it brings serious backyard BBQ attitude. Big, bold chunks of beef shin soak up that wood smoke before melting down in a rich sauce built on red wine, dark chocolate, and a touch of cream. It’s indulgent, it’s smoky, and it’s got layers of flavour that go on for days. Pile it over creamy mash, buttery polenta, or tangle it through wide ribbons of pasta, and watch the table fall silent after the first bite.
The Ragu Base:
Liquids & Sauce:
Herbs & Extras:
Finishing Touch:
Serve With:
These smoky beef ragu flavours pair beautifully with sides that balance their deep, rich intensity. Fresh green salads with a lemon or balsamic dressing add brightness, while garlic bread or toasted sourdough helps soak up the luxurious sauce. Tagliatelle, pappardelle, or creamy polenta make perfect bases to carry that smoky richness, and buttery mashed potatoes turn it into the ultimate comfort dish. For a lighter touch, serve with roasted vegetables or steamed greens like broccolini or kale. A sprinkle of fresh basil and an extra drizzle of olive oil tie everything together. Whether you go for fresh, hearty, or indulgent, these sides create a perfectly balanced, crowd-pleasing meal.
Yes! Just brown the beef in a hot pan before adding it to the sauce. You can also add a pinch of smoked paprika or a drop of liquid smoke for extra flavour.
The ragu will keep in the fridge for up to 3 days or can be frozen for up to 3 months. Reheat gently on the stove until hot all the way through.
