By Gary Keenan
Prep time 1/2 hour Cooking time 3 hours Serves 4
750 gm Chuck steak
200 gm Pancetta (diced)
1 Onion medium (diced)
1 Carrot medium (diced)
4 Garlic cloves (minced)
1 can of Tomatoes (diced)
100 gm Tomato Paste
2 1/2 cups Beef Stock
1 cup Red Wine
Parmesan cheese (shaved for garnish)
2 tablespoons Olive oil
250 gm Dried Rigatoni Pasta
Heat the Olive oil in a fry pan add the Onion, Pancetta and Carrot and cook for five minutes, remove from pan.
Trim fat from Chuck steak and cut into four pieces, dust with flour, seal and brown in the fry pan with the oil and juices from the Onion, Carrot and Pancetta.
Place all the ingredients into a casserole dish, cook in oven at a moderate heat about 180 degrees for three hours.
About half an hour before the Beef Ragu is cooked bring a large pot of water to the boil add the Rigatoni Pasta and cook, then drain.
After three hours remove the casserole dish from the oven and take out the steak, with two forks shred the meat and place back into the casserole dish stirring through the other ingredients.
Serve over the top of the Rigatoni Pasta and garnish with shaved Parmesan.