Ingredients
- 1 tablespoon extra virgin olive oil
- 350 g lean braising steak, cut into 1 cm cubes
- 1 onion, chopped
- 1 can chopped tomatoes, about 400 g
- 2 tablespoons tomato paste
- 2 cloves garlic, crushed
- 1 litre beef or vegetable stock
- 3 large carrots, sliced
- 4 stalks celery, sliced
- 1 small swede, about 400 g, chopped
- 250 g fusilli (pasta spirals)
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- salt and pepper
Preparation
- Heat the oil in a large flameproof casserole and add the beef.
- Brown the meat all over, stirring frequently.
- Use a slotted spoon to remove the meat from the pan.
- Add the onion to the casserole and cook for about 5 minutes, stirring often, until it is softened.
- Then add the tomatoes with their juice, the tomato paste, garlic and 600 ml of the stock.
- Stir well and bring to the boil.
- Return the beef to the casserole.
- Add the carrots, celery and swede with seasoning to taste.
- Cover and simmer gently for 1 hour or until the meat is tender.
- Add the pasta and oregano with the remaining stock.
- Bring to simmering point, then reduce the heat and cover the casserole.
- Cook for 20–25 minutes or until the pasta is tender.
- Serve immediately.