You’re sure to find a new family favourite with this ultimate pasta recipe.
Ingredients
- 800g beef chuck steak, quartered
- 1 carrot, chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, finely chopped
- 2 sprigs rosemary
- 5 juniper berries, bruised
- 4 cloves
- 750ml bottle dry red wine
- 2 tablespoons olive oil
- 400g can chopped tomatoes
- 1/2 cup (375ml) Massel beef stock
- 10g dried porcini mushrooms (see note), soaked in 1 cup boiling water for 10 minutes
- 500g rigatoni pasta
- 1 cup frozen peas, blanched, refreshed
- 50g unsalted butter
Method
- Step 1Place beef, carrot, onion, celery, garlic, rosemary and spices in a large bowl. Pour over wine, then cover and marinate in the fridge overnight.
- Step 2The next day, preheat the oven to 170°C. Drain the beef and vegetables, reserving marinade. Heat oil in a large flameproof casserole over medium-high heat. In batches, brown the beef all over, turning, for 3-4 minutes. Remove the beef and set aside. Add the vegetables and cook, stirring, for 2-3 minutes until softened. Return beef to the pan with reserved marinade, then simmer over medium-low heat for 5 minutes. Add tomatoes, stock, chopped porcini and soaking liquid. Season well with salt and pepper, then cover and cook in the oven for 3 hours or until beef is very tender.
- Step 3Remove the beef from pan and roughly shred using two forks. Place the casserole over medium-high heat and simmer for 5 minutes or until the sauce has reduced. Return shredded meat to pan. Keep warm.
- Step 4Meanwhile, cook pasta in a large pan of boiling salted water to packet instructions. Drain, then toss the pasta with the sauce and peas. Divide among bowls and serve topped with a small knob of butter.
- Low carb
- Low sugar
Nutrition
2888 kj
Energy
22g
Fat Total
8g
Saturated Fat
42g
Protein
374.28mg
Sodium
5g
Carbs (sugar)
63g
Carbs (total)
All nutrition values are per serve
Notes
Dried porcini mushrooms are available from gourmet food shops and delis.
Begin this recipe a day ahead.
Related Video
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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