Method 
TOTAL TIME: 155 mins
PREPARATION TIME: 20 mins
SERVES: 4
1. Heat a large heavy based saucepan over medium high heat. Season the beef with salt and pepper on all sides and brown the meat in
1 tbsp of the oil in the hot pan for 2-3 mins on each side, or until golden. Remove beef to a plate.
2. Add remaining oil and cook the carrot, onion, celery and garlic, stirring constantly for 3 mins or until slightly softened. Add the
tomatoes, stock, thyme, and return the beef to the pan. Bring to a simmer and cook, covered, for 2-2 ½ hours, or until the beef is fork
tender. Remove the thyme.
3. Remove pan from the heat, remove the beef from the braising liquid and gently break the meat apart with your hands or 2 forks,
discarding any sinew or fat. Place the liquid and vegetables into a food processor and blend until smooth. Return the meat to the
sauce. The sauce should be completely smooth, thin out with a little water if necessary.
4. Cook the rigatoni according to packet directions. Toss the pasta with the sauce over low heat, season to taste with salt and pepper and divide the pasta evenly between 4 serving bowls.
Serving suggestion: Sprinkle with 1/3 cup of freshly grated parmesan cheese.
This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.
