SERVES 6
For the ragu:
1 onion 2 cloves garlic, chopped 1 stalk celery 1 carrot 1 teaspoon freshly chopped thyme 1 teaspoon freshly chopped mint 5 Tbsp olive oil 4 bay leaves 2kg Wagyu beef roast Salt and ground pepper 1/2 cup red wine 1 can chopped and peeled 1 cup tomato passata 2 Tbsp tomato paste 1 cup beef stock 1/4 red wine vinegar 2 Tbsp honey 1/2 tsp cinnamon 1/2 tsp cumin 1 Tbsp freshly grated ginger 1/2 tsp cloves 1 tsp coriander powder 250g exotic mushrooms of choice Parchment paper
