(please note, the beef pasta & beef burritos use the same beef - you just cook one big batch for the first recipe and use leftovers for the next. If you are cooking both recipes this week, then you will need to double the beef ingredients. If you are not cooking them, follow the recipe as it is below)
Beef:
1 tbsp olive oil
200g chuck steak
1 onion
2 stalks celery
2 tsp crushed garlic
1 tbsp tomato paste
1 cup red wine
1 x 400g tin chopped tomatoes
1 cup beef stock
1 tsp dried oregano
1 tsp salt
1 tsp pepper
Rest of dish:
200g spiral pasta
Parmesan, to serve
Directions
Beef: Dice the beef, dice 1 onion, 2 stalks of celery and add to either a slow cooker or large pot with a lid. Turn the heat to low and add 2 tsp crushed garlic, 1 tbs tomato paste, 1 cup red wine, 1 tin chopped tomatoes, 1 tin beef stock, 1 tsp dried oregano, 1 tsp salt and 1 tsp pepper. Add the lid, and let cook for 2 hours on the stovetop, or 6-8 hours on low in the slow cooker.
Pasta: Once the meat is cooked and fork-tender, cook 200g pasta according to packet instructions. Drain, reserving ½ cup of pasta water. Shred the beef with two forks. Add the cooked pasta to the slow cooker or pot of beed, adding a splash of pasta water to loosen if needed.
Serve: Divide into bowls and finish with a generous grating of parmesan.
