ChefsBuzz - Healthy Recipes & World Cuisines

Ready in 21/4 hours

Ingredients
25g dried porcini mushrooms
2 tbsp olive oil
2 carrots, finely chopped
2 celery sticks, finely chopped
1 large onion, finely chopped
200g pancetta, finely chopped
3 garlic cloves, crushed
1 sprig fresh rosemary, leaves picked and finely chopped
1kg beef chuck steak, finely chopped
4 tbsp tomato purée
Good pinch of dried chilli flakes
150ml red wine
400g can chopped tomatoes
300ml fresh beef stock, hot

1. Soak the porcini mushrooms in 200ml boiling water for 30 minutes. Drain, reserving the liquid. Chop and set aside.

2. Meanwhile, heat the oil in a casserole over a medium heat. Add the carrots, celery, onion, pancetta, garlic and rosemary and cook for 5 minutes, stirring occasionally. Increase the heat to high and brown the steak for 5 minutes. Stir in the purée and chilli and cook for 1 minute. Add the wine, mushroom liquid, tomatoes, stock and porcini. Bring to the boil, cover and simmer over a very low heat for 2 hours, stirring occasionally.