Ingredients

• 600g x Diced chuck steak - cut into 4cm pieces - see note

• 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

• 1 x Cup red wine

• 5 x Teaspoons Shawarma natural seasoning.

• 1 x Pinch 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 diced parsley

• Freshly grated parmesan

• Salt: Add salt to your preference or special diet when adding the Shawarma

• To order the Turkish Shawarma natural seasoning go to SPICES

Preparation

Pat the beef dry and lightly dust on all sides with the flour. Then in a hot pan with a little 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 caramelised, then add the tomato paste to the base of the pan to reduce bitterness, about 3 minutes, Next deglaze the pan with the red wine then add the Shawarma and seasoning, chilli flakes and best chicken or beef stock and stir well.

Now return the meat to the pot, add the tomatoes and 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. (After one hour add a little water if sauce is drying out).

Next add the parsley, stir and lightly 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 to 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.