Ingredients

Method

• 2 T olive oil
• 800 g beef chuck, cut into large chunks
• 4 marrow bones
• sea salt and freshly ground black pepper, to taste
• 2 leeks, finely chopped
• 2 onions, finely chopped
• 4 garlic cloves, thinly sliced
• 1 T tomato paste
• 100 g Woolworths sundried tomatoes, roughly chopped
• 1 Cup red wine
• 1 x 400 g whole peeled tomatoes can
• 100 g Woolworths mixed Italian olives, pitted
• 2 T capers, rinsed
• 1 Cup beef stock
For the cacio e pepe risotto:
• 1 T olive oil
• 1 clove garlic, crushed
• 300 g risotto rice
• ½ cup white wine
• 5 cups vegetable or chicken stock, heated
• 1½ t ground black pepper
• 60 g Parmesan, finely grated
• 60 g pecorino, finely grated, plus extra for serving
• 40 g butter

Method

Ingredients

1. Heat the oil in a large, heavy-based saucepan, then brown the beef in batches. Season and set aside.

2. Add the marrow bones and cook until lightly golden. Stir in the leeks, onions and garlic and cook until softened.

3. Stir in the tomato paste and sundried tomatoes, then pour in the wine and reduce by half. Add the tomatoes, olives and capers and return the beef to the pan. Add enough stock to just cover.

4. Simmer gently, uncovered, for 3½–4 hours, or until the beef is tender and falling apart. Shred and stir into the sauce.

5. To make the risotto, sauté the garlic in the oil. Add the rice and toast for a minute. Add the wine and cook for a few minutes until evaporated, then add the stock a ladleful at a time, stirring often, until the rice is creamy and just cooked. Stir in the pepper, cheese and butter. Check the seasoning.

6. Serve generous spoonfuls of risotto topped with the ragù and pecorino.

Cook’s note: If the ragù gets too thick, loosen it with a splash of stock or wine before serving.

Find more Italian recipes here.

Photographer: Myburgh Du Plessis
Food Assistant: Bianca Jones