Preparation
Step 1
Heat 2 tbsps. of oil in a saucepan over high heat, add the brisket and dust with flour. Sear your brisket for 2–3 minutes on each side or until browned. Remove from the pan and set aside.
Step 2
Reduce the heat to low and add your remaining oil along with the onion and garlic, then cook for 6–8 minutes or until softened.
Step 3
Add tomato paste and grape juice, while scraping the bottom of the pan, then your stock, tomatoes, bay leaves, some basil leaves and sugar. Stir to combine.
Step 4
Return the brisket to the saucepan, cover, and cook on low heat or transfer to preheated oven to 180 C and roast for 2 hours.
Step 5
Remove the beef from the pan and shred it using 2 forks, discarding any fat.
Step 6
Return your meat to the sauce and mix to combine, while seasoning with salt and pepper.
Step 7
Cook the pasta as per the instructions on the packet and drain.
Step 8
Serve the pasta topped with sauce and garnished with parmesan cheese and basil leaves.
