Pulled Beef, Rosemary And Fennel Pasta

Slow-cooked, pulled beef takes this pasta dish to a whole new level of deliciousness.

The ingredient of Pulled Beef Rosemary And Fennel Pasta

• 1 tablespoon olive oil
• 1 2kg coles australian beef blade roast trimmed quartered
• 1 red onion chopped
• 1 large carrot chopped
• 3 rosemary sprigs
• 2 dried bay leaves
• 3 garlic cloves chopped
• 1 cup 250ml dry white wine
• 700g jar tomato passata with italian herbs
• 1 cup 250ml beef stock
• 2 fennel bulbs fronds reserved cut into thin wedges
• 500g rigatoni pasta
• coles stone baked sourdough olive batard to serve

The Instruction of pulled beef rosemary and fennel pasta

• heat the oil in a large frying pan over medium high heat add the beef and cook for 5 mins each side or until browned transfer to a plate
• reduce heat to medium add the onion carrot rosemary and bay leaves to the pan cook stirring for 5 mins or until onion is soft add the garlic and cook stirring for 1 min or until fragrant add the wine and cook for 3 mins or until reduced by half add the passata and stock bring to the boil
• return the beef to pan reduce heat to low cover and bring to a simmer cook turning beef halfway through for 2 1 2 hours or until beef is tender
• remove the beef from the pan add the fennel to the sauce cook stirring occasionally for 10 mins or until fennel is just softened
• meanwhile cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente drain
• use two forks to coarsely shred the beef return to the sauce with the pasta and stir to combine top the pasta with reserved fennel fronds and serve with the bread

Nutritions of Pulled Beef Rosemary And Fennel Pasta

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