Pasta is delicious cooked in a casserole of beef and vegetables. It is added towards the end of the cooking time so that it retains its firm texture while absorbing the savoury flavours in the rich stew.
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1 tablespoon extra virgin olive oil
340 g lean chuck steak, cut into 1 cm cubes
1 onion, chopped
400 g tin chopped tomatoes
1½ tablespoons tomato paste
2 garlic cloves, crushed
1 litre beef or vegetable stock
3 large carrots, sliced
4 celery stalks, sliced
1 small swede, about 400 g, chopped
salt and freshly ground black pepper
225 g fusilli
1 tablespoon chopped fresh oregano or 1 teaspoon dried