Generously season the beef tenderloin with salt.
In a large pot, heat cooking oil over medium-high heat.
2 tablespoons cooking oil
Brown meat until browned on both sides. The meat does not need to be fully cooked at this stage. Once golden, remove from the pot and reserve.
400g veal cutlet*
Lower heat to medium. In same pot, keep remaining oil and add more if needed, sauté garlic and chili flakes (if using) for 1-2 minutes until fragrant.
3 garlic cloves, 1 teaspoon chili flakes
Add the sofrito and sauté for 10-15 minutes until softened and golden brown.
500 g Suffered
Season with salt, black pepper, and dried oregano.
salt and black pepper
Add tomato passata, bay leaves and beef broth. Bring to a boil, cover and simmer for at least 40 minutes. Stirring occasionally. If it gets too dry, just add a little more water/broth.
500 g of passata tomato, 500 ml of beef broth, 2 bay leaves
At this point, the meat should be tender enough to shred. Break up meat with a wooden spatula into desired bite size. Alternatively, transfer meat to a shredding bowl and return to pot when done.
Closer to serving time, bring a large pot of water to a boil and season generously with salt. Cook pasta according to package directions, reserving about ¼ cup of the pasta water.
Add the cooked pasta to the ragu, along with a little of the pasta water, and mix to combine.
Garnish with chopped parsley leaves and top with grated Italian hard cheese if desired. Serve hot.
chopped fresh parsley, grated italian hard cheese