Rigatoni al Pesto Calabrese
In the southern Italian region of Calabria they like it hot and this fantastic version of pesto i...
2kg bottom round beef, well trimmed and cut into small cubes
1 cup all-purpose flour
1/3 cup olive oil (plus more if needed)
2 cups large onions, diced
170g tomato paste
1 cup dry red wine
4 cups potatoes, cut into small cubes
2 cups baby carrots
2 cups beef broth
1 Tbs kosher salt
1 tsp dried thyme leaves
1 bay leaf
1 cup frozen peas, thawed
Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to slow cooker.
Add the onions to a skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker.
Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.