Ingredients

Zafarelli Elicoidali No. 57 500g
4 tbsp olive oil
600g chuck beef, diced 2cm cube
1 onion, peeled and diced
1 carrot, peeled and grated
½ cup flat leaf parsley & stalks, chopped finely
½ cup porcini mushrooms, soaked in boiling water & chopped finely
1 cup red wine
2 cups chicken stock
1 jar tomato passata

Method

1. In a large pan, heat olive oil over medium-high heat.
2. Place the porcini mushrooms in a bowl, cover with hot water, and set aside to soak.
3. Season the beef with salt and pepper. Add to the pan and sear for 2 minutes on each side. Remove the meat and set aside in a bowl.
4. Add the onion, carrot, and half of the parsley to the pan, and cook for 3–5 minutes until softened.
5. Strain the porcini mushrooms, reserving the soaking liquid. Add the mushrooms to the pan and sauté for a further 2 minutes.
6. Return the beef to the pan. Pour in the wine and cook until reduced by half.
7. Add the chicken stock, tomato passata, and reserved porcini liquid. Bring to the boil, then reduce the heat and simmer for 1½ hours, or until the meat is tender and falling apart. Season to taste with salt and pepper.
8. Meanwhile, cook the pasta in a pot of boiling salted water according to packet directions. Drain well.
9. Toss the cooked pasta with the ragù and serve topped with grated parmesan and the remaining parsley.