January 23, 2013

Rigatoni with Slow-Cooked Beef and Peas

Rigatoni with Slow-Cooked Beef and Peas

You're sure to find a new family favourite with this ultimate pasta recipe.

Ingredients (serves 6):
  • 800g piece chuck steak, quartered
  • 1 each carrot and 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
  • 2 tbs olive oil
  • 400g can chopped tomatoes
  • 1/2 cup (375ml) beef stock
  • 10g dried porcini mushrooms (see note), soaked in 1 cup boiling water for 10 minutes
  • 500g rigatoni
  • 1 cup frozen peas, blanched, refreshed
  • 50g unsalted butter


  1. Place beef, carrot, onion, celery, garlic, rosemary and spices in a large bowl. Pour over wine, then cover and marinate in the fridge overnight. 
  2.  The next day, preheat the oven to 170°C. Drain the beef and vegetables, reserving marinade. Heat oil in a large flameproof casserole over medium-high heat. In batches, brown the beef all over, turning, for 3-4 minutes. Remove the beef and set aside.
  3. Add the vegetables and cook, stirring, for 2-3 minutes until softened. Return beef to the pan with reserved marinade, then simmer over medium-low heat for 5 minutes. 
  4. Add tomatoes, stock, chopped porcini and soaking liquid. Season well with salt and pepper, then cover and cook in the oven for 3 hours or until beef is very tender.
  5. Remove the beef from pan and roughly shred using two forks. Place the casserole over medium-high heat and simmer for 5 minutes or until the sauce has reduced. Return shredded meat to pan. Keep warm. 
  6. Meanwhile, cook pasta in a large pan of boiling salted water to packet instructions. Drain, then toss the pasta with the sauce and peas. 
  7. Divide among bowls and serve topped with a small knob of butter.