Slowcooked beef with pasta

Serves: 4 - 6
Prep Time: 20 Minutes
Cooking Time: 3 Hours 20 Minutes


Ingredients:

• 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

Method:

1. Preheat the oven to 160°C.
2. In a heavy casserole, brown the meat all over in a few spoonfuls of hot oil. Remove and season.
3. Reduce the heat then add the onion to the pot, with a little more oil if necessary. Cook, stirring now and again, until softened.
4. 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.
5. Add the bay leaf, chilli and some seasoning. Cover directly with a sheet of grease-proof paper then with the lid.
6. Bake for about 3 hours or until meltingly tender. Remove and shred the beef. Return to the sauce and check seasoning. 
7. 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. 
8. Serve with the stewed beef and a bowl of freshly grated Parmesan for sprinkling

Credit: Taste Magazine