Udder Delights Shiraz Ragu Cheesy Pasta Bake
SERVES: 4 - 6
TOTAL TIME: 3 HOURS 30 MINUTES
1 tsp of olive oil
2 brown onions diced
4 cloves of garlic sliced
2 kg 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)
400 g rigatoni
100 g Udder Delights Cheddar
Salt & pepper
Preheat oven to 150°C.
Pour oil into a large oven proof casserole dish.
Add onions, garlic, carrot and celery and sauté for 2 minutes.
Add beef, Shiraz, tomato, and stock to the pot.
Bring to the boil, cover with lid, and reduce to a gentle simmer (or transfer to oven at 150°C) for 2½ to 3 hours or until the beef is tender.
Stir through cooked pasta and top with grated cheese.
Place under grill or in a very hot oven for 5 to 10 minutes to melt the cheese until golden.