Slow Cooked Beef Pasta
Servings 6
Calories 643
Ingredients
- 2 tbsp extra virgin olive oil
- 1.5 kg chuck steak chopped into 3cm pieces
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 1 large brown onion finely chopped
- 3 cloves garlic finely chopped
- 2 carrots finely diced
- 3 celery ribs finely diced
- small handful fresh thyme
- 2 cups mushrooms sliced
- 400 g tinned tomatoes
- 1.5 cups beef stock
- 0.75 cup red wine
- 350 g your choice pasta
- 1 cup fresh parmesan finely grated
To Serve:
- fresh rocket, pear & parmesan salad.
Instructions
- Preheat the oven to 160°C (fan-forced).
- Season the chopped chuck steak with salt and pepper. Heat 1 tablespoon of olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Working in batches, brown the beef pieces on all sides. Remove and set aside.2 tbsp extra virgin olive oil, 1.5 kg chuck steak, 1 tsp sea salt, 1 tsp cracked black pepper
- Add the remaining olive oil to the same pot. Sauté the onion, garlic, carrot, and celery for 5–6 minutes, until softened. Add the thyme and mushrooms, and cook for another 3 minutes, stirring occasionally. Stir in the tinned tomatoes, beef stock, and red wine. Bring to a simmer.1 large brown onion, 3 cloves garlic, 2 carrots, 3 celery ribs, small handful fresh thyme, 2 cups mushrooms, 400 g tinned tomatoes, 1.5 cups beef stock, 0.75 cup red wine
- Return the beef to the pot, stir to combine, then cover with a lid. Transfer to the oven and cook for 3–4 hours, or until the beef is fall-apart tender.
- Near the end of cooking time, cook the pasta according to packet instructions. Drain well. Add the cooked pasta to the beef ragu and toss well to coat.350 g your choice pasta
- Serve topped with grated Parmesan and a side of rocket, pear and Parmesan salad.