SLOW COOKED BEEF PASTA

You know we love a one-pot dinner situation!! This dish is packed with veggies, uses budget-friendly chuck steak, and the oven does all the work. Everything cooks down into the most tender, rich sauce, then you toss the pasta straight in at the end so it soaks up all that flavour. It’s hearty, nourishing and perfect for big-batch cooking.

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Ingredients:

800g chuck steak

2 garlic cloves, minced

1/2 chopped brown onion

1 cup chopped carrots

1 cup chopped zucchini

2 tablespoons tomato passata

1 cup passata

1.5 cup chicken/beef broth

4 cups water

1 tsp dried oregano

1 tsp dried basil

2 cups pasta of choice

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Method:

Preheat the oven to 150°C.

Heat a casserole dish or pot over medium–high heat.

Add 1-2 tablespoons of extra-virgin olive oil, once hot, add your steak. Cook until browned all over.

Remove the steak and set aside. Add the garlic and onion to the pot and cook until translucent.

Add the vegetables and cook for a few minutes until they begin to soften.

Return the meat to the pot and add the tomato paste, passata, broth, and herbs.

Cover with a lid and place in the oven. Cook for 4 hours.

Remove from the oven and add a little more stock along with the dried pasta. Stir to ensure the pasta is submerged, then cover again.

Return to the oven and cook for another 30-45 minutes, or until the pasta is tender.

Serve and enjoy!

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