• 2 tbsp extra virgin olive oil 
• 1 large brown onion 
• 3 garlic Cloves 
• 500 grams of extra lean diced beef chunks 
• 1 tbsp corn flour 
• 3 celery stalks 
• 2 carrots 
• 1 large capsicum 
• 250-gram mushrooms 
• 2 tbsp tomato paste 
• 2 L beef stock 
• 700 gram basil Passata
• 1 can crushed tomatoes 
• 1 can of lentils 
• 1/2 cup red wine (optional) 
• 1 tbsp mixed herbs 
• LOTS of salt and pepper (or to taste) 
• 500 grams linguini pasta 
• Parmesan cheese to serve. 

INSTRUCTIONS:

1. Start by prepping your vegetables

2. Dice your onion and celery and set aside

3. Dice your capsicum, carrots and mushrooms and set aside 

4. In a medium bowl, combine your beef with your corn flour and set aside

5. In your large pot, add your oil, onions and celery and fry off for 5 minutes

6. Add your beef and brown for 3-4 minutes before adding your remaining vegetables

7. Season with lots of salt and pepper e.g seasoned mine for around 10 seconds 

8. Stir through your tomato paste before adding In your passata, stock, crushed tomatoes, red wine and mixed herbs

9. Turn your heat right down and let simmer for 5 hours 

NOTES: if you are doing this on a stovetop make sure to check it every hour and stir it so it doesn’t stick to the bottom

1. When you are nearly ready to eat, cook your pasta according to the packet instructions

2. Fold your pasta through your beef mixture 

3. Serve with Parmesan cheese

SLOW COOKER VERSION:

Combine all of your ingredients in the slow cooker and cook on low for 4-6 hours or until your meat is tender

NOTES:

I used Mutti brand for my passata and crushed tomatoes