One Pot Beef Pasta Casserole

Ingredients

• Oil, for cooking

• 1kg Wagyu Chuck Roast, Diced ( or use our Wagyu Diced Beef)

• 2 Medium Onions , roughly sliced, (grated if your trying to hide veg from the kids or want a smoother sauce)

• 2 Medium Carrots, Diced or (grated if your trying to hide veg from the kids or want a smoother sauce)

• 6 Cloves of Garlic, grated

• 2 Tablespoons Tomato Paste

• 2 Tablespoons of Plain Flour

• 1litre Beef Stock

• Splosh of Red Wine, Optional

• 12 oz Wide Pasta Shapes/Tagliatelle/ Wide Egg Noodles

• 8oz Grated Cheese (or use a mix of cheddar and Mozzarella for that cheese puuuulllll!)

• Chopped Parsley for garnish

Method

1. Season the beef generously with Pepper. Add 1 Tablespoon of Oil and seal the beef in a frying pan or casserole dish till golden brown. You may need to do this in 2/3 batches. Remove to a large bowl and set aside.

2. Preheat Oven to 180c if using (or there is the option to just sling it all in the slow cooker for a few hours (my first choice!))

3. Add Onion and Carrots to the pot / pan and cook, stirring occasionally until softened.

4. Add the garlic and cook for about a minute until fragrant. Add Tom Paste and flour and combine until the paste has darkened slightly and the flour cooked out.

5. Add the beef to the casserole dish along with the carrot & onion mix and add your stock ( and wine if using) Bring to the boil, cover and then transfer to the oven. ( This is when you could put it all in the slow cooker too)

6. Cook in the oven for around 2 - 2 1/2 hours or until tender. ( Slow Cooker around 6-8 hours on low)

7. Using a slotted spoon , transfer the beef to a bowl and allow to cool slightly. ( Slow Cooker - drain the liquid into a stockpot and keep the beef to one side)

8. Add your choice of Wide Egg Noodles, Pasta Shapes or tagliatelle to the stew broth and cook as you would in water until al dente. Stirring occasionally as the sauce thickens.

9. Meanwhile shred the Wagyu Beef veg mix with two forks and stir back into the pot with the cooked pasta and brothy sauce.

10. Either layer up in a dish with the cheese mixture or sprinkle cheese on top of the dish in its casserole dish and return to a hot oven for the cheese to go all bubbly and melty.

11. Sprinkle with parsley before serving and alongside some crusty or garlic bread to mop up the juices.

    • This Meat Sauce would also be great layered up as a lasagne or with extra mushrooms cooked and stirred into the mix.

    • Or made using Wagyu Beef Cheeks ?

---

• Adapted from a Lorraine Pascale recipe