Spicy Garlic & Parmesan Slow-Cooked Beef Pasta
Slow-cooked beef in a spicy tomato sauce is served with pasta, Parmesan, and herbs.
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- 500 g roasting beef joint
- 1 tbsp extra virgin olive oil
- 2 red onions, finely chopped
- 4 garlic cloves, finely chopped
- 8–9 baby tomatoes or 1 large tomato, finely chopped
- 2 tbsp tomato purée
- 1½ tbsp gochujang paste
- 280 ml tomato passata
- 1 tsp Italian-style herbs or mixed herbs
- 3 bay leaves
- 2 cups hot vegetable stock
- 1 tbsp balsamic vinegar
- Salt and black pepper, to taste
- 60 g grated Parmesan
- 240 g uncooked pasta (any shape)
- 1Cut the beef joint in the pot, then add olive oil and brown the beef, turning it with tongs.
- 2Brown the beef, turning it with tongs.
- 3Add the chopped onion and sauté; add gochujang paste and season with salt and black pepper to taste.
- 4Add garlic, then tomato purée, chopped tomatoes, and dried herbs, in that order.
- 5Return the browned beef to the pot and stir it into the tomato mixture.
- 6Pour in tomato passata, then vegetable stock, add a splash of dark liquid, and add bay leaves.
- 7Cover the pot with its lid; the video shows the beef being checked with tongs after braising, but gives no time or cooking method.
- 8Sprinkle grated Parmesan over the sauce, pour in cooking liquid, add cooked rigatoni, and stir pasta and sauce together.
- 9Plate the pasta and sprinkle with chopped herbs and Parmesan.
- The video shows rigatoni, though the caption allows any pasta shape.