The slow cooked beef shreds perfectly and just falls apart after 6-8 hours soaking up the beautiful tomato sauce. A great,easy mid-week dinner and the leftover sauce is great for a variety of meals too! Add some Mexican spices, jalenpenos and Tabasco and use the sauce for nachos or burritos. You can use it in a pasta bake or lasagna or in arancini rice balls. The possibilities are endless! So if you have leftovers, don’t fret.
- 2 tbsp olive oil
- Flour, for dusting
- 1 onion, diced
- 2 tbsp chopped garlic
- 1 tbsp rosemary, chopped
- 1 tbsp parsley, chopped
- 1/2 cup red wine
- 2 bottles of passata /approx 3-4 tins of tomatoes
- 1 Porterhouse steak
- 1/2 cup Italian olives
- 2 cups penne
- Salt and pepper, to taste
- Freshly grated Parmesan cheese, to serve
- Coat beef in seasoned flour.
- Add oil to frying pan and heat until oil is hot. Seal the beef quickly on all sides until a brown crust forms, but don’t be too concerned about cooking the inside. The quicker it’s sealed and browned, the better.
- Transfer the meat to the slow cooker and add a touch of olive oil to the base.
- In the same frying pan, add a touch more oil and cook the onion and garlic for approximately 3-4 minutes, until onion starts to soften and become fragrant. Transfer the onion and garlic to the slow cooker.
- Deglaze the pan with some red wine to get all those yummy crusty bits and then transfer to the slow-cooker dish.
- Add the remaining ingredients, pop the lid on and cook for 6-8 hours on low heat.
- 1/2 hour before serving, remove the steak and on a clean chopping board, shred the meat with 2 forks or chop it roughly until all the meat has fallen apart.
- Transfer the shredded meat back to the slow cooker for a remaining 30 minutes and cook your pasta.
- When the pasta has been cooked and drained, return it to the saucepan and ladle some of the sauce over the pasta, tossing to coat. Serve immediately with freshly grated Parmesan cheese.