Donna Hay: Basics To Brilliance

I saved that episode so I could make that and I did it tonight.
1 cup ricotta
1/2 cup flour
1/2 cup Parmesan
2 eggs
She mixed it till it just came together, tipped it out on a floured bench, kneaded it a little, cut it in two, rolled it into a snake and cut them. Cook in salted boiling water until they float then cook off in a frypan with your sauce.
She added roasted garlic to the mix as well which I think it needs. It's a touch bland.

https://www.donnahay.com.au/recipes/dinner/beef-and-lamb/slow-cooked-beef-brisket

INGREDIENTS
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1.5KG BEEF BRISKET, TRIMMED AND CUT INTO 4 PIECES+
1 ONION, FINELY CHOPPED
3 CLOVES GARLIC, THINLY SLICED
1 CUP (250ML) RED WINE
2 CUPS (500ML) BEEF STOCK
2 CUPS (500ML) WATER
3 CUPS (750ML) TOMATO PUREE (PASSATA)
6 BAY LEAVES
SEA SALT AND CRACKED BLACK PEPPER
METHOD
Preheat oven to 180°C (350°F).
Heat half the oil in a large ovenproof heavy-based saucepan over medium heat. Add the beef and cook for 4–5 minutes each side or until browned. Remove from the pan and set aside.
Add the remaining oil, the onion and garlic to the pan and cook, stirring, for 4–5 minutes or until softened.
Add the wine and cook for 3–4 minutes or until reduced by half. Add the stock, water, puree, bay leaves, salt and pepper and stir to combine. Return the beef to the pan, with any juices, and bring to a simmer.
Cover with a tight-fitting lid, transfer to the oven and cook, turning the beef halfway through cooking time++, for 3 hours or until very tender.
Remove the beef from the sauce and place on a tray. Using 2 forks, shred the meat. Return the beef to the sauce and stir to combine. Remove and discard the bay leaves to serve. SERVES 4–6