|400 g||beef — short rib|
|1||onion — diced|
|3 cloves||garlic — cloves, crushed|
|1||carrots — diced|
|60 ml||red wine|
|500 ml||stock — beef|
|15 ml||fresh oregano|
|45 ml||tomato paste|
|300 g||portabellini mushrooms — sliced|
|400 g||pasta — tagliatelle, cooked|
Preheat the oven to 180°C.
Heat the oil in a pan and brown the short ribs in batches until browned all over. Transfer the ribs to an ovenproof casserole. Return the pan to the stove and gently fry the onion, garlic and carrot for 5 minutes, stirring occasionally.
Transfer the mixture to the casserole and add the red wine, beef stock, oregano and tomato paste. Cover and cook the casserole in the oven for 30 minutes.
Reduce the temperature 160°C and cook for 2 hours or until the meat is tender.
Stir in the mushrooms and return the casserole to the oven for 10 minutes.
Allow to stand for 15 minutes and pull away the meat from the bones using 2 forks.
Return the meat to the casserole, keep warm, and serve with fresh tagliatelle, Parmesan cheese and fresh basil leaves.
Recipe reprinted with permission of Mushroom Farmers’ Association.