- 400g lean braising steak, cut into 2cm cubes
- 1tbsp plain flour
- Cooking oil spray
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery sticks, diced
- 3 garlic cloves, thinly sliced
- 2tsp smoked paprika
- 2tbsp tomato purée
- 1½tbsp red wine vinegar
- 400g can chopped tomatoes
- 1 very-low-salt beef stock cube, dissolved in 300ml boiling water
- 300g chard (trimmed and central vein removed), shredded, or spinach
- 200g rigatoni or similar tube pasta
- Fresh flatleaf parsley sprigs, to garnish (optional)
- Toss the steak in the flour to coat, shaking off any excess. Spray a large, flameproof casserole dish with oil and set over a high heat. Add the steak in batches and cook for 2–3 min until browned. Remove from the dish and set aside.
- Spray the dish with a little more oil and set over a medium heat. Add the onion, carrots and celery and cook, stirring occasionally, for 5 min or until soft. Add the garlic and paprika and stir for 1 min. Add the tomato purée and stir for 1 min. Add the red wine vinegar, tomatoes and stock, then bring to the boil.
- Return the steak to the dish, then cover with the lid and cook over a very low heat for 2 hr or until the meat is extremely tender. Take off the heat, then shred the meat with 2 forks. Stir through the chard. (If making ahead, cool completely, then freeze in a sealed container.)
- When the ragù is almost ready, cook the rigatoni in a large pan of unsalted boiling water according to the pack instructions until al dente. Drain, then toss with the ragù. Serve garnished with parsley, if you like.
Nutrition per serving
Read more on how we calculate nutrition.
407kcal 31.7g 8.2g 2.9g 7.4g 12.7g 0.8g 107mg 55.5g 5mg