Beef Family friendly Main Italian

Rigatoni with slow-cooked beef and peas

Name: Rigatoni with slow-cooked beef and peas
Prep time: 1455 min
Cook time: 210 min
Total time: 1665 min
Yield: 6
Cuisine: /italian
Ingredients: 800g piece chuck steak, quartered; 1 carrot and 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) beef stock; 10g dried porcini mushrooms, soaked in 1 cup boiling water for 10 minutes; 500g rigatoni; 1 cup frozen peas, blanched, refreshed; 50g unsalted butter

1 rating

24h 15m

3h 30m

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You're sure to find a new family favourite with this ultimate pasta recipe.

800g piece chuck steak, quartered
1 carrot and 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) beef stock
10g dried porcini mushrooms, soaked in 1 cup boiling water for 10 minutes
500g rigatoni
1 cup frozen peas, blanched, refreshed
50g unsalted butter

Method

1.

Place beef, carrot, onion, celery, garlic, rosemary and spices in a large bowl. Pour over wine, then cover and marinate in the fridge overnight.
2.

The 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.
3.

Remove 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.
4.

Meanwhile, 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.