This dish is so delicious simply because the beef almost melts in your mouth. The wine makes the meat tasty, while the herbs contribute to its delectable aroma. You may add chili flakes to give it a spicy note. It is best served with garlic bread or salad, but the beef and red wine can also be used as a topping for rice.
1 tablespoon olive oil
900g gravy beef, cut into 5cm pieces
2 celery sticks, trimmed and finely chopped
2 carrots, peeled and finely chopped
1 brown onion, finely chopped
2 garlic cloves, minced
700g tomato or pasta sauce
1/3 cup red wine
1 beef stock cube
1/3 cup boiling water
2 dried bay leaves
1 teaspoon dried oregano leaves
Pinch of white or raw sugar
Cooked papardelle pasta
Finely grated parmesan, to serve
Place half of the oil in a pressure cooker over medium heat. Fry the beef in batches for 2-3 minutes or until they are brown. Transfer the fried beef to a large plate.
Heat the remaining oil in the pressure cooker. SautÃ© the garlic and onions in oil for 2-3 minutes or until they are fragrant. Add the celery and carrots. Cook it for 6-8 minutes or until they are soft.
In a medium sized bowl, dissolve the stock cube in water and add the tomato sauce and the wine. Mix well.
Place the beef in the pressure cooker. Add the stock and tomato sauce mixture, bay leaves, tomato sauce and sugar. Season it with salt and pepper. Stir.
Seal the pressure cooker and cook the beef over high heat until the pressure cooker releases steam. Reduce the heat to low and continue to cook it for another 30-40 minutes.
After, remove the beef from the pressure cooker and shred the meat. Return it to the pressure cooker and stir well. Add the pasta and toss until the noodles are coated in sauce. Season it with salt and pepper if desired. Transfer the pasta to individual serving bowls or plates. Sprinkle with Parmesan and serve immediately.
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