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Rigatoni with slow-cooked beef and peas
Rigatoni with slow-cooked beef and peas
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Prep Time:
1455 minutes
Cook Time:
210 minutes
Total Time:
1665 minutes
Discover your new go-to family pasta favorite!
Ingredients:
  • 800g beef chuck steak, quartered
  • 1 carrot, chopped
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, finely chopped
  • 2 sprigs rosemary
  • 5 juniper berries, bruised
  • 4 cloves
  • 750ml bottle dry red wine
  • 36.40 gm olive oil
  • 400g can chopped tomatoes
  • 375ml beef stock
  • 10g dried porcini mushrooms (see note), soaked in 1 cup boiling water for 10 minutes
  • 500g rigatoni pasta
  • 250.00 ml frozen peas, blanched, refreshed
  • 50g unsalted butter
Instructions:
  • Combine beef, carrot, onion, celery, garlic, rosemary, and spices in a spacious bowl. Drizzle with wine, cover, and marinate in the fridge overnight.
  • The next day, preheat the oven to 170°C. Drain the beef and vegetables, saving the marinade. Heat oil in a large oven-safe pot over medium-high heat. Brown the beef in batches for 3-4 minutes. Set beef aside. Sauté the vegetables for 2-3 minutes. Return beef to the pot with reserved marinade and simmer for 5 minutes. Add tomatoes, stock, porcini, and soaking liquid. Season with salt and pepper, cover, and bake for 3 hours until beef is tender.
  • Shred the beef using two forks, then return it to the pan, simmer over medium-high heat for 5 minutes until the sauce thickens. Keep warm.
  • Cook the pasta in a large pot of boiling salty water according to the package instructions. Drain the pasta, then mix it with the sauce and peas. Serve in bowls and top each serving with a small piece of butter.

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