Ingredients

The following ingredients have 8 Servings
  • 1 kg (2 1/4 lbs) braising beef (chopped into bite sized cubes)
  • 3 heaped tbsp plain/all-purpose flour
  • ½ tsp salt
  • ½ tsp pepper
  • 3 tbsp vegetable oil
  • 2 medium onions (peeled and chopped)
  • 4 medium carrots (peeled and chopped into small chunks)
  • 3 sticks of celery (chopped finely)
  • 3 cloves garlic (peeled and minced)
  • 2 tbsp tomato puree/paste
  • 300 ml (1 1/4 cups) red wine ((optional, replace with stock if you prefer))
  • 800 g (28oz) tinned chopped tomatoes
  • 600 ml (2 1/2 cups) hot beef stock ( (water plus 2 stock cubes is fine))
  • 1 tsp dried thyme
  • Cooked pappardelle pasta (or your favourite pasta)
  • finely grated parmesan cheese
  • Small bunch parsley (chopped)

Instruction

  • Preheat oven to 160C/325F.
  • Place the braising beef in a bowl and mix with the flour, salt and pepper.
  • Heat up the oil in a large casserole pan, Brown the beef (you may need to do this in two or three batches).
  • Add the onion to the beef and cook on a low heat for 3-4 minutes until the onion starts to soften.
  • Add in the carrot, celery and garlic and cook for another two minutes.
  • Add in the tomato puree (paste) and stir, then add in the wine, turn up the heat and let it bubble for a couple of minutes. Scrape up any bits that may have stuck to the bottom of the pan.
  • Add in the chopped tomatoes, beef stock and thyme. Bring to the boil, stir and place a lid on the pan.
  • Place in the oven for 3-4 hours(*Note 1) until the beef is very tender. Check every hour or so to ensure the sauce isn't running dry. Top up with a splash of boiling water if it's starting to look dry.
  • Once cooked, serve with pappardelle. You can stir the pappardelle through the sauce or just serve the sauce on top of the pappardelle if you prefer. Top with a sprinkling of cheese and parsley, then serve.