Name: One pot cheesy beef pasta casserole recipe
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6
Cuisine: italian
Ingredients: 1-40.00 ml olive oil; 800g gravy beef, diced; 40.00 ml plain flour; 2 brown onions, diced; 2 cloves garlic, crushed; 2 sticks celery, sliced; 2 carrots, peeled and sliced; 82.50 ml red wine; 20.00 ml tomato paste; 3 litres chicken stock; sprig thyme; 1 bay leaf; 200g spiral pasta; 250.00 ml grated tasty cheese; 250.00 ml grated mozzarella cheese

by Greer Worsley Last updated on 12/08/2022

This one-pot beef casserole has pasta and cheese added towards the end of the cooking time, making it not only a complete meal in its own right, but a cheesy one at that! - Greer Worsley

Ingredients

1-2 tbsp olive oil
800g gravy beef, diced
2 tbsp plain flour
2 brown onions, diced
2 cloves garlic, crushed
2 sticks celery, sliced
2 carrots, peeled and sliced
1/3 cup red wine
1 tbsp tomato paste
3 litres chicken stock
sprig thyme
1 bay leaf
200g spiral pasta
1 cup grated tasty cheese
1 cup grated mozzarella cheese

Method

Step 1

Heat 1 tbsp oil in a heavy-based casserole that has a lid. Working in batches, toss diced beef in flour and add to pot. Brown on all sides. Season well with salt and pepper. Remove from casserole and set aside.
Step 2

Add more oil if necessary. Cook onions, garlic, celery and carrots for 2-3 minutes until vegetables are starting to soften. Return beef to pot, then pour in red wine and allow to bubble up and reduce. Stir through tomato paste. Pour in 2 cups chicken stock along with the thyme and bay leaf. Bring to the boil, then reduce heat, cover with the lid and simmer for 1 1/2 hours, stirring occasionally. Add a little extra stock if it is looking too dry.
Step 3

Add remaining cup of stock and pasta. Stir to combine. Cover with lid and simmer for a further 25 minutes until pasta is al dente. Combine cheeses in a bowl then sprinkle over casserole. Cover with lid and simmer for 5 minutes until melted. Serve while hot.