2 tbsp extra virgin olive oil 

1 large brown onion 

3 garlic Cloves 

500 grams 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:

INGREDIENTS 

SLOW COOKED BEEF AND VEGGIE PASTA

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 stove top make sure to check it every hour and give it a stir so it doesn’t stick to the bottom

1. When your are nearly ready to eat, cook your pasta according to 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

Prep time: 15 minutes
 
Cook time: 5 hours
 

NOTES:

I used Mutti brand for my passata and crushed tomatoes