As promised here is the main course recipe for our Lockdown Dinner Party. I loved the simplicity of this recipe and the fact that it’s a great ‘make ahead’ dish. I’m really not very good at cooking when friends are around (or virtually around as they are at the moment) as I’m too busy talking and too busy enjoying my G&T! So this was perfect. Made it the day before (the flavours steep and improve) and then just cooked the pasta and steamed the vegetables. Simples!

Serves 6
600g lean braising steak , all visible fat removed, and cut into 2cm cubes

200g onions finely sliced

250g sweet potatoes, scrubbed and cut into 2cm cubes

300g carrots peeled and finely diced

3 sticks of celery finely diced

2 beef stock cubes

1 tbsp dried oregano

1 tbsp red wine vinegar

3 garlic cloves crush and keep seperate

700g passata or tinned tomatoes sieved

100g chestnut mushrooms roughly chopped

200g button mushrooms whole or halved if too large

1 lemon zested

Bunch of flat leafed parsley finely chopped

500g dried pasta tubes (I used Rigatoni)

Preheat the oven to 160C (140C fan). Put the steak, onions, carrots, celery, stock cubes, oregano, vinegar and 2 of the crushed garlic cloves into a large flameproof, lidded casserole dish.

Add the passata or sieved tinned tomatoes and 700ml of water, season well and bring to a simmer over a medium high heat. Once its at a rolling simmer, or bubbling nice and evenly, cover and transfer to the oven for 2 hours, then add the mushrooms, give it a good stir and put back into the oven for another hour.

Combine the 3rd crushed garlic clove, the lemon zest and the parsley, cover and chill until ready to serve.

Remove the Ragu from the oven, take the lid of and simmer for about 15-20 minutes to allow the liquid to reduce and slightly thicken. Stir it frequently as this will cause the beef to break up into gorgeous morsels of shredded beef (if it doesn’t then just use 2 forks to help encourage it to shred).

While the sauce is thickening, cook the pasta following the pack instructions, drain well and add to the Ragu. Stir through well to combine and cook on for another 2-3 minutes (while you steam your vegetables).

Then either scatter over the topping and serve or if it’s easier dish it up and scatter over the topping on the individual dishes.

Serve with steamed vegetables and/or Irish Soda Bread