Slow Cooked Beef Pasta is Inexpensive and Tasty...

This is a variation on a Delicious magazine recipe that really worked well for our busy family and fit the requirement for our athletes of protein and carbohydrates.

Firstly you need to marinate the meat overnight. I used rump but you could use chuck steak.

The marinade...
1 carrot chopped
1 onion chopped
2 celery stalks chopped
2 sprigs of rosemary
5 juniper berries bruised
4 cloves
750ml dry red wine

The next day, drain the beef and vegetables but keep the marinade.

Heat the oven to 350 degrees. Heat a little oil in a large flame and oven proof pan, I like my Le Creuset. Brown the meat on all sides.

Remove the beef and set aside.

Add the vegetables and cook until softened.

Return the beef, and marinade and simmer on medium-low heat for 5 minutes.

Add 400 grams of chopped tomatoes, 1/2 cup of beef stock, 10 grams of chopped porcini mushrooms and the soaking liquid.

Season well with salt and pepper.

Cover and cook in the oven for 3 hours or until beef is tender.

The final dish will be rich and meaty. My kids like a little more tomato flavor so I added some tomato sauce. Remove the meat and shred with two forks. Meanwhile reduce the sauce. You could serve it as is with potatoes and vegetable sides or together with pasta and peas.