Shiraz Ragu Cheesy Pasta Bake

Servings

4-6 

Prep time

30 minutes

Cooking time

3 hours

 

INGREDIENTS

 

  • 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
  • 100g Udder Delights Cheddar
  • Salt & pepper

DIRECTIONS

    1. Preheat oven to 150°
    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
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