BRAISED BEEF PENNE

SERVES 6 PREP 20 MINS COOK 3 HOURS, 20 MINS PER SERVE 3085kj COST $$$$

Woman’s Day (Australia) - - Food To Love -

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.

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