Medium
10 Minutes Prep - 1 Hour 45 Minutes Cooking
Serves 2
1 tbsp olive oil
1 onion halved and chopped
1 celery stick diced
1 large carrot diced
600 g of diced steak
3 tbsp tomato pureé
2 grated garlic cloves
2 tsp fresh thyme leaves
150 ml red wine (you can replace with beef stock)
500ml beef stock
400g pasta (we chose pappardelle)
Grated parmesan (optional)
Step 1.
Heat oil in a large pan and add your onion, celery and carrot and fry over a medium heat for 10 minutes until they start to develop a colour and soften
Step 2.
Stir in the mince, breaking up the meat as you cook until browned
Step 3.
Add your garlic, thyme and pureé and cook for a further 2 minutes
Step 4.
Pour in your wine and increase the heat to burn off the alcohol
Step 5.
Reduce the heat and stir in your stock
Step 6.
Cover tightly with a lid and leave to gently cook for 1 hour 15 minutes until the sauce has thickened
Step 7.
Remove your lid and continue cooking for 15mintues, whilst doing this, cook your pasta.
Step 8.
Drain your pasta and immediately toss in your sauce before serving