Categories: Pasta

Ingredients

• Plain flour, for dusting
• 500g beef chuck steak, cut into 2.5cm cubes
• 2 tbsp olive oil
• 1/2 small brown onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 sticks celery, cut into 1cm pieces
• 2 medium carrots peeled, cut into 1cm pieces
• 1 sprig fresh thyme
• 2 x 400g cans whole peeled tomatoes beef stock
• 1/2 cup water
• 1/4 cup balsamic vinegar
• 350g rigatoni
• 1/2 cup (30g) finely grated parmesan cheese

Directions

1. Preheat oven to 170°C (150°C fan forced).

2. Season the flour with salt and pepper. Combine beef with flour in a bowl and shake off excess.

3. Place a large heavy based ovenproof casserole dish over high heat then add 1 tablespoon oil. Once the oil is hot, but not smoking, brown the beef on all sides, about 8 minutes. Transfer the beef to a plate.

4. Reduce heat to medium-high and add remaining oil to pan. Add the onion and garlic and cook for 2-3 minutes, stirring occasionally. Add the celery and carrots and cook for 3-4 minutes until vegetables begin to brown.

5. Add the thyme. Stir in the tomatoes, stock, water and vinegar and cook for about 4 minutes, until softened, breaking up with a wooden spoon.

6. Return the beef and any juices to the pan. Bring to the boil, then cover and transfer pan to the oven. Cook for 2 1/2-3 hours or until meat is very tender and sauce has reduced and is thick. Remove the thyme stem.

7. Meanwhile cook the rigatoni according to packet directions just before the ragu is ready.

8. Add the rigatoni to the ragu and toss to combine thoroughly.

9. Spoon into 4 large serving bowls and garnish with the parmesan cheese

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