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Rigatoni with slow-cooked beef and peas
date:Aug 05, 2014
elery, 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 170C. 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 simm

12/19 10:40