Slow Cooked Beef Pasta
Slow Cooked Beef Pasta
Ingredients
- 2 tablespoons extra virgin olive oil
- 1.5 kg chuck steak, chopped into 3cm pieces
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1 brown onion, large, finely chopped
- 3 cloves garlic, finely chopped
- 2 carrots, finely diced
- 3 celery ribs, finely diced
- 1 small handful fresh thyme
- 2 cups mushrooms, sliced
- 400 g tinned tomatoes
- 1 1/2 cups beef stock
- 3/4 cup red wine
- 350 g pasta, your choice
- 1 cup fresh Parmesan, finely grated
Instructions
- 1
Preheat the oven to 160°C (fan-forced).
⏱️ 15 min•🌡️ 160
- 2
Season the chopped chuck steak with sea salt and cracked black 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.
⏱️ 10 min
- 3
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.
⏱️ 10 min
- 4
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.
⏱️ 240 min
- 5
Serve topped with grated Parmesan and a side of rocket, pear & Parmesan salad.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooked Beef Pasta
- 2 tablespoons extra virgin olive oil
- 1.5 kg chuck steak, chopped into 3cm pieces
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1 brown onion, large, finely chopped
- 3 cloves garlic, finely chopped
- 2 carrots, finely diced
- 3 celery ribs, finely diced
- 1 small handful fresh thyme
- 2 cups mushrooms, sliced
- 400 g tinned tomatoes
- 1 1/2 cups beef stock
- 3/4 cup red wine
- 350 g pasta, your choice
- 1 cup fresh Parmesan, finely grated
Instructions
- 1
Preheat the oven to 160°C (fan-forced).
⏱️ 15 min•🌡️ 160 - 2
Season the chopped chuck steak with sea salt and cracked black 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.
⏱️ 10 min - 3
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.
⏱️ 10 min - 4
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.
⏱️ 240 min - 5
Serve topped with grated Parmesan and a side of rocket, pear & Parmesan salad.
⏱️ 5 min