Ingredients

• 600g x Diced chuck steak - cut into 5cm pieces

• Olive oil

• Plain flour

• 1 x Large brown onion, diced

• 4 x Garlic cloves - diced

• 2 x Medium carrots - diced

• 2 x Celery sticks - diced

• 2 x Tablespoons tomato paste

• 2 x Cups rich home made chicken or beef stock. Home made style quality essential

• 2 x Teaspoons freshly ground cumin seeds

• 1 x Teaspoon freshly ground coriander seeds

• 1 x Teaspoon sweet paprika

• 1 x Teaspoon dried thyme leaves

• 1 x Cup red wine

• 1/4 x Teaspoon chilli flakes - or more if you choose

• 1 x Tin Italian diced tomatoes

• 250g x Rigatoni pasta. Depending on required servings

• 1/2 x Cup chopped parsley

• Freshly grated parmesan

• Salt: Add salt to your preference or special diet

• To order the the very best spices in this recipe go to SPICES

Preparation

Pat the beef dry and lightly dust on all sides with the flour. Then in a hot pan with olive oil, brown the meat on all sides and set aside.

Then In the same pan fry down the onions, carrots, celery and garlic until soft and fully caramelised, then add the tomato paste to the base of the pan to reduce bitterness, about 3 minutes.

Next add the spices, stir into the onions then deglaze the pan with the red wine and add the chicken or beef stock and stir well.

Now return the meat to the pot, add the tomatoes and chilli flakes stir to evenly cover the meat with the sauce. Use foil to seal the pot before adding the lid.

Place in a pre heated oven at 180c for two and half - three hours, until meat is starting to fall apart. This is important. (After one hour add a little water if sauce is drying out).

Next add the parsley, stir and shred the meat using two forks to pull apart. You will now have a wonderfully rich sauce with the texture from the shredded beef.

Cook the Rigatoni in unsalted or salted boiling water, as you prefer - allow time as per packet and when cooked serve directly from the pot with the pasta water onto the shredded beef and sauce. The water clinging to the cooked pasta will add extra flavours to the dish.

Now, mix everything together so the pasta is evenly coated with the meat sauce and meat pieces and when ready to serve, sprinkle with a little of the freshly grated parmesan

Important: Important. Do not drain the pasta - simply serve the cooked pasta directly from the pasta pot directly on to the beef and sauce, bringing with it a little of the hot pasta water for additional flavour.

Comments: This is an amazing dish - perfect for guests at a dinner or lunch event