Pulled Beef, Rosemary and Fennel Pasta

Pulled Beef, Rosemary and Fennel Pasta

Ingredients:

1 tablespoon olive oil

1kg HANS pulled beef

1 red onion, chopped

1 carrot, chopped

3 rosemary sprigs

2 dried bay leaves

3 garlic cloves, chopped

250ml dry white wine

700g tomato passata

1 tablespoon dried Italian herbs

250ml beef stock

2 fennel bulbs, fronds reserved, cut into thin wedges

500g rigatoni pasta

Method:

  1. Heat the oil in a large fry pan over medium heat. Add the onion, carrot, rosemary and bay leaves to the pan. Cook, stirring, for 5 minutes. Add the garlic and cook, stirring for 1 minute.
  2. Add the wine and cook for 3 minutes.  Add the passata and stock. Bring to the boil.
  3. Add the Hans pulled beef to the pan and cook, stirring until heated through.
  4. Reduce heat and simmer for 5 minutes.
  5. Add the fennel to the sauce. Cook stirring for 10 minutes or until fennel is softened.
  6. Meanwhile, cook the pasta in a saucepan of boiling water following the packet instructions. Drain.
  7. Add sauce and beef to the pasta.
  8. Serve topped with reserved fennel fronds.

 

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Midwest Foods Dubbo