• Boil the kettle. Half-fill a large saucepan with the boiling water, add a generous pinch of salt and place over high heat. • Cook fettuccine in the boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain fettuccine, then return to saucepan.

• Meanwhile, thinly slice zucchini into half-moons. • Grate carrot. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred using 2 forks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook zucchini, stirring, until tender, 4-5 minutes. Transfer to a bowl and season.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic paste and tomato & herb seasoning, stirring until fragrant, 1 minute. Add shredded beef and carrot and cook, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Stir in passata, the brown sugar, butter and reserved pasta water, until slightly reduced, 1-2 minutes. • Remove from heat, then stir through baby spinach leaves, cooked zucchini and fettuccine, until combined. Season to taste.

• Divide Nonna's beef brisket ragu and fettuccine between bowls. • Sprinkle with Parmesan cheese to serve. Enjoy!