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Olive May 🕊️✨
@oliveandspice_
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The most dreamy weekend in this northern rivers tiny home, cooking and laughing with my besties 🫶🏼🫶🏼

This ragu was perfect for a cozy, rainy weekend 🌧️

Ingredients 
* 2 tbsp Olive Oil
* 1 onion, finely diced
* 2 carrots, finely diced
* 2 celery stalks, finely diced
* 3 cloves garlic, minced
* 250 g mushrooms, finely chopped
* 1 kg beef chuck, cut into small cubes
* 2 tbsp tomato paste
* ½ cup red wine
* 2 x 400 g tins Cherry Tomatoes
* 1 cup bone broth @nutranaturals 
* 2 bay leaves
* 1 tsp salt
* ½ tsp black pepper
* 500 g Pappardelle
* Fresh parsley, chopped
* Grated Parmesan

Method
1. Heat olive oil in a large heavy-based pot. Cook onion, carrot, and celery for 8 minutes.
2. Add garlic and mushrooms; cook for 5 minutes.
3. Add beef chuck and brown well on all sides.
4. Stir in tomato paste, add red wine, and simmer for 2–3 minutes.
5. Add cherry tomatoes, bone broth, bay leaves, salt, and pepper.
6. Cover partially and simmer on low for 5-6 hours, until the beef is very tender and easily shredded.
7. Shred the beef with two forks.
8. Cook the pappardelle until al dente.
9. Toss the ragu with the pasta, adding a little pasta water if needed.
10. Serve with parsley and Parmesan.
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Olive May Goldsmith - We miss you dearly. I promise to say your name for as long as I can speak 🤍

@rednosegriefandloss @rednoseaustralia #saytheirnameday2026
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some snippets of my final weeks on the gc 🥹🤍 friends that became family and memories I will never forget that have shaped me into who I am today, onto the next chapter ✨✨
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A weekend celebrating The Perversi’s 🤍💍
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