Slowcooked beef with pasta

Slowcooked beef with pasta

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  • 4 to 6
  • Easy
  • 20 minutes
  • 3 hours 20 minutes
  • Kanonkop Pinotage 2004


  • 1 kg boneless shin, in one piece
  • olive oil
  • sea salt and freshly ground black pepper
  • 2 onions, chopped
  • 6 cloves garlic, chopped
  • 2 x 400 g cans chopped tomatoes
  • 2–3 T tomato paste
  • 2 cups beef or chicken broth (or substitute half with red wine)
  • 1 bay leaf
  • ½ t crushed red chilli (optional)
  • 400–500 g long macaroni or penne, for serving
  • grated Italian Parmesan, for sprinkling

Cooking Instructions

Preheat the oven to 160ºC.

In a heavy casserole, brown the meat all over in a few spoonfuls of hot oil. Remove and season.

Reduce the heat then add the onion to the pot, with a little more oil if necessary. Cook, stirring now and again, until softened.

Stir in the garlic then add the tomato and tomato paste. Simmer for 5 to 10 minutes. Pour in the broth and bring to a bubble.

Add the bay leaf, chilli, if using, and some seasoning. Cover directly with a sheet of greaseproof paper then with the lid.

Bake for about 3 hours or until meltingly tender. Remove and shred the beef. Return to the sauce and check seasoning. If using macaroni lengths, break into 2 or 3 pieces. Boil the macaroni or penne in well-salted water, until just tender.

Drain and toss with a little olive oil if you like. Serve with the stewed beef and a bowl of freshly grated Parmesan for sprinkling.

Cook’s note: If you like, serve a bowl of arrabiata sauce on the side.

Per serving: 2412.7kJ, 42.4g protein, 33.3g fat, 26.9g carbs


TASTE’s take:

Argentina has a large Italian population, so, at steakhouses, a pasta menu is off ered along with the grills. The less tender cuts of beef are slow-cooked in a rich tomato sauce, until soft enough to cut with a spoon.

TASTE Recipe by: TASTE
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