Braised Italian beef stew with spaghetti

hile we look forward to our turkey with all the trimmings on the big day here in the UK, the Italians indulge in hearty meats like roasted veal and braised beef with pasta – they are the masters when it comes to creating bold flavours using simple, quality ingredients, after all.

You may not be ready to give up your traditional turkey just yet, but if you need some meal inspiration in the run-up to

WChristmas, why not take a cue from the Italians and try this hearty beef stew recipe from Napolina? Napolina is passionately proud of its heritage. That’s why it champions only the finest Italian ingredients – from rich balsamic vinegar made in Modena, to the juiciest tomatoes grown in the sun-drenched fields of Puglia. The proof is in the tasting, so have a go at this mouthwatering dish and see for yourself.

SERVES 8 ! PREP 15 mins ! COOK 4 hrs 15 mins ! EASY

2 tbsp Napolina Olive Oil

2 onions, finely chopped

4 carrots, cut into 5mm chunks

2 leeks, finely sliced

3 garlic cloves, crushed

2 tbsp Napolina Tomato Purée

1.5kg beef shin, cut into chunks

3 tbsp plain flour

375ml red wine

2 x 400g cans Napolina Chopped Tomatoes 200ml beef stock

3 rosemary sprigs

3 thyme sprigs

700g Napolina 50%/50% Spaghetti

1 tbsp Napolina Olive Oil small bunch of flat-leaf parsley,

finely chopped, to serve parmesan, to serve

Heat the oven to 160C/140C fan/gas 3. Heat 1 tbsp Napolina Olive Oil in a large casserole dish, then add the onions, carrots and leeks. Fry gently on a low-medium heat for 10 mins, until softened. Add the garlic and Napolina Tomato Purée and cook for 1 min.

Stir in the beef and flour, cook for

1 min more, then pour in the red wine. Bring to the boil, then add the Napolina Chopped Tomatoes and beef stock. Season with salt and freshly ground black pepper, then add the rosemary and thyme. Bring the stew to a gentle simmer and cook for 2-3 mins. Cover the stew and cook in the oven for 4 hrs, stirring after 2 hrs 30 mins.

Remove from the oven and break the beef into chunky flakes with two forks. Stir the meat through the stew, then cover and leave to stand while you prepare the pasta.

Cook the spaghetti in a pan of boiling, salted water following pack instructions. Drain, then stir through the remaining Napolina Olive Oil. Spoon the pasta into bowls, top with the sauce and serve sprinkled with the parsley and parmesan.