'This recipe is my type of comfort food! You can also make this recipe in a 5.5-litre slow cooker. Cook on low for 7 to 8 hours. Some of the other commenters on bestrecipes.com.au suggest using this ragu as a pie filling, or serving it on mash.'

– Kim Coverdale, ood editor, Super Food Ideas

Submitted by Tan.bjr

Serves 4

Prep 15 minutes

Cook 2 hours 15 minutes

$3.40 per serve

Ingredients

  • 2 tablespoons plain flour
  • 800g beef chuck steak, trimmed,cut into 2.5cm pieces
  • 2 tablespoons olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 2 celery stalks, chopped
  • 3 carrots, chopped
  • 4 sprigs fresh thyme
  • 400g can diced tomatoes
  • 1 cup beef stock
  • ¼ cup balsamic vinegar
  • 375g dried rigatoni
  • 1 tablespoon tomato paste
  • Fresh basil leaves, to serve

Method

1. Preheat oven to 170˚C/150˚C fan-forced Place flour, beef, salt and pepper in a snap-lock bag. Seal bag. Toss to coat beef.

2. Heat half the oil in a large heavy-based, ovenproof saucepan over medium-high heat. Cook beef, in 2 batches, for 3 minutes or until browned all over. Transfer to bowl.

3. Heat remaining oil in pan. Add onion.Cook, stirring, for 2 minutes or until starting to brown. Add garlic, celery and carrot. Cook for 4 minutes or until starting to soften. Add thyme, tomato, stock and vinegar. Bring to a simmer. Simmer for 3 minutes. Stir in beef. Cover. Transfer to oven. Bake for 2 hours or until beef is tender.

4. Cook pasta in a large saucepan of boiling salted water until tender. Drain.

5. Add tomato paste to beef mixture. Stir to combine. Add pasta to beef mixture. Stir to combine. Serve topped with basil leaves.

NUTRITION

(per serve) 3484kJ; 48.3g fat; 26.9g sat fat; 28.1g protein; 70.4g carbs; 2.8g fibre; 281mg chol; 850mg sodium.

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