Rigatoni with slow-cooked beef and peas

Step 1

Place beef, carrot, onion, celery, garlic, rosemary and spices in a large bowl. Pour over wine, then cover and marinate in the fridge overnight.

Step 2

The next day, preheat the oven to 170°C. Drain the beef and vegetables, reserving marinade. Heat oil in a large flameproof casserole over medium-high heat. In batches, brown the beef all over, turning, for 3-4 minutes. Remove the beef and set aside. Add the vegetables and cook, stirring, for 2-3 minutes until softened. Return beef to the pan with reserved marinade, then simmer over medium-low heat for 5 minutes. Add tomatoes, stock, chopped porcini and soaking liquid. Season well with salt and pepper, then cover and cook in the oven for 3 hours or until beef is very tender.

Step 3

Remove the beef from pan and roughly shred using two forks. Place the casserole over medium-high heat and simmer for 5 minutes or until the sauce has reduced. Return shredded meat to pan. Keep warm.

Step 4

Meanwhile, cook pasta in a large pan of boiling salted water to packet instructions. Drain, then toss the pasta with the sauce and peas. Divide among bowls and serve topped with a small knob of butter.