BRAISED BEEF PENNE
SERVES 6 PREP 20 MINS COOK 3 HOURS, 20 MINS PER SERVE 3085kj COST $$$$
2 tbsp olive oil 1kg beef chuck steak, seasoned 1 onion, diced 1 medium carrot, finely diced 1 stalk celery, trimmed, diced 3 garlic cloves, crushed 2 small sprigs rosemary 1 cup dry red wine 750ml bottle tomato passata 1 cup beef stock 500g penne 1 cup frozen peas 1 tbsp balsamic vinegar crusty bread, to serve
1 In a large heavy-based saucepan, heat oil on medium. Cook beef in 2 batches, 4-5 minutes each. Remove from pan. 2 Saute onion, carrot, celery, garlic and rosemary 5-6 minutes. Pour in wine, cook 2 minutes until liquid reduces by half. 3 Return beef to pan with passata and stock. Bring to simmer. Reduce heat to low and cook, covered, 2-2 ½ hours. Simmer, uncovered, 30 minutes. 4 In a large saucepan of boiling salted water, cook pasta following packet instructions. Drain, set aside. 5 Shred beef using 2 forks. Add peas and simmer 2 minutes. Stir balsamic through. Season. Serve ragu with penne and crusty bread.