Rigatoni with slow-cooked beef ragu and silver beet

1 Heat oven to 140°C. Toss steak in flour to coat, shaking off any excess. Spray a large flameproof casserole dish with olive oil and set over a high heat on the stovetop. Add steak in batches and cook for 2-3 minutes, or until browned. Remove beef from dish and set aside.

2 Spray dish with oil again and set over a medium heat. Add onion, carrots and celery and cook, stirring occasionally, for 5 minutes, or until soft. Add garlic and paprika and stir for 1 minute or until fragrant.

3 Add tomato paste to dish and stir for 1 minute. Add vinegar and simmer for 1 minute. Add tomatoes and stock with 1/2 cup water. Bring to the boil. Return reserved beef to dish, cover and transfer to oven. Cook for 2 1/2 hours, or until meat is extremely tender. Remove dish from oven. Shred meat with a fork and stir silver beet through beef ragu until just wilted.

4 Meanwhile, cook rigatoni in a large saucepan of boiling water according to packet instructions until al dente. Drain and return to pan. Add beef ragu and toss. Divide mixture among 4 bowls, garnish with parsley and serve.