Italian pulled beef with pasta

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 4

Time to make: 7 hrs 15 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

olive spray oil
600g lean roast beef joint
3 shallots, sliced
4-5 cloves garlic, peeled, roughly crushed
200g baby carrots
1 stalk celery, sliced
1 bay leaf
4-6 sprigs thyme
⅓ cup sundried tomatoes
3 tablespoons tomato paste
400g can cherry tomatoes
1-2 teaspoons sugar
½ cup salt-reduced beef stock
1 cup red wine
To serve
200g dried tagliatelle
1 cup frozen peas
⅓ cup fresh basil leaves
freshly ground black pepper
¼ cup grated parmesan

Instructions

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1 Preheat slow cooker to low. Heat a non-stick pan with oil. Brown beef on all sides. Place in the slow cooker.

2 Re-spray the pan and add the shallots and garlic and cook for 3-4 minutes. Add to slow cooker.

3 Add remaining ingredients to the cooker, pouring in the liquid last with 1/2 cup water. Mix well. Cover and cook for 6 hours.

4 When ready to serve, remove beef from sauce and place on a board. Cook pasta, drain and return to pan. Cook peas. Drain and add to pasta. Break the beef into chunks and add to pasta with sauce and vegetables. Season to taste.

5 Serve with fresh basil, pepper and parmesan.

Variations

Make it gluten free: Use gluten-free pasta and check stock is gluten free.

HFG tip

If you have a sauté function on your slow cooker, use it to brown the beef and cook the shallots and garlic.

Nutrition Info (per serve)

Calories 597 cal

Kilojoules 2500 kJ

Protein 46 g

Total fat 15 g

Saturated fat 5 g

Carbohydrates 50 g

Sugar 15 g

Dietary fibre 8 g

Sodium 320 mg

Calcium 190 mg

Iron 7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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