• Servings
  4-6
• Prep time
  30 mins
• Cook time
  3 hours

Ingredients

• 1 tsp 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 Shiraz
• 1 cup chicken or beef stock (salt reduced)
• 400g Rigatoni
• 100g Udder Delights Mature Cheddar
• Salt & pepper

Directions

1. Preheat oven to 150°C.
2. Pour oil into a large oven proof casserole dish.
3. Add onions, garlic, carrot and celery and sauté for 2 minutes.
4. Add beef, Shiraz, tomato, and stock to the pot.
5. 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.
6. Stir through cooked pasta and top with grated cheese.
7. Place under grill or in a very hot oven for 5-10 minutes to melt the cheese until golden.