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Slow-Cooked Beef with Tortellini

Slow-Cooked Beef with Tortellini

Sambal is a spicy relish popular in Southeast Asia. Traditionally, its main ingredient is chilli but the carrots in this recipe bring a milder flavour to this popular side dish.

Slow-Cooked Beef with Tortellini


Serves 4-6

1 tbsp olive oil

1 large brown onion, finely diced

2 garlic cloves, crushed

125g thinly sliced pancetta or rindless bacon, roughly chopped

1 carrot, finely diced

1 celery stalk, finely diced

1.2kg chuck steak, cut into 3cm cubes

400g can diced tomatoes

1 cup chicken stock or water

½ cup red wine

2 tsp Tuscan seasoning

500g tortellini

150g mozzarella, torn

¼ cup finely grated parmesan


1 Heat oil in a large deep frying pan or saucepan over medium heat. Add onion, garlic, pancetta, carrot and celery. Cook, stirring occasionally for 10 minutes or until vegetables are tender. Add beef, tomatoes, stock, wine and seasoning. Stir until well combined and mixture comes to the boil. Reduce heat to low and simmer, covered, for 2 hours or until beef is very tender.

2 Preheat oven to 200˚C. Cook tortellini according to packet instructions. Drain; transfer to a large baking dish. Spoon beef sauce over tortellini. Top with mozzarella. Bake for 25 minutes or until mozzarella is melted. Serve topped with parmesan.

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