Shiraz Ragu Cheesy Pasta Bake
Servings
4-6
servingsPrep time
30
minutesCooking time
3
hoursIngredients
1 tspn of olive oil
2 brown onions diced
4 cloves of garlic sliced
2kg chuck steak diced
1 carrot diced
2 celery sticks diced
1 cup tomato passata or crushed tinned tomatoes
2 cups Chain of Ponds Ledge Shiraz
1 cup chicken or beef stock (salt reduced)
400g Rigatoni
Salt & pepper
Directions
Preheat oven to 150°
Pour oil into a large oven proof casserole dish
Add onions, garlic, carrot and celery and sauté for 2 minutes
Add beef, Shiraz, tomato, and stock to the pot
Bring to the boil, cover with lid, and reduce to a gentle simmer (or transfer to oven at 150°C) for 2.5-3 hours or until the beef is tender
Stir through cooked pasta and top with grated cheese
Place under grill or in a very hot oven for 5-10 minutes to melt the cheese until golden
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