Pasta with Slow Roasted Stew

Tonight we bring to you a recipe that is simple and a perfect Sunday night supper. For a change, this recipe contains beef. Yes b-e-e-f, as in red meat, as in the stuff we never hardly ever cook or eat. But this post is dedicated to the men in our lives and sometimes you just gotta please your man/dad/brother/ with some homemade comfort food. So here goes… Xx, Sue & Sibylle WHAT YOU'LL NEED – 1 kg beef, cut into 3 pieces – 2 tbsp peanutoil – 3 tbsp oliveoil – 1 onion, diced – 4 garlic cloves, smashed – 300 ml good quality redwine – 600 ml beef stock – 400g canned cherry tomatos – 3 bay leaves – pasta of your choice – basil, for garnish – parmiggiano, to serve – fleur de sel & pepper 1 – Preheat your oven to 180 degrees. 2 – Heat the peanutoil in a big frying or le creuset pan. Fry the beef chunks in batches on all sides until golden brown. Remove the meat from the pan and set aside. 3 – Add the oliveoil to the same frying pan and fry your diced onions and garlic over medium heat. Be careful not to burn. Add in the wine and let simmer for about 5 minutes until it thickens up. 4 – Add in the beef stock, tomatoes and bay leaves 5 – Add in the meat and place the pan with the lid on in your stove for 2 hours. 6 – After 2 hours, remove the lid and keep cooking for 30 minutes. 7 – In the meantime cook your pasta according to packaging. 8 – Remove the beef from the sauce, shred it up into smaller pieces using two forks and discard the fat. Place the beef back into the sauce and season to taste. 9 – Serve your meat over the perfectly al dente cooked pasta, add some freshly grated parmiggiano and garnish with basil.

#RealHousewifeTip Pulse some fresh basil with about 80ml oliveoil and salt to taste to sprinkle over the pasta – yumyum!