麻豆社

500g shin of beef
2 tablespoons oil
2 large carrots peeled and roughly chopped
1 onion, roughly chopped
2 sticks celery chopped
2 cloves garlic, minced
1 tablespoon tomato puree
750ml beef stock
1 tablespoon Worcestershire sauce
2 tablespoons balsamic
350g pasta - I used pacheri
75g grated parmesan or hard cheese

Heat a tablespoon of the oil in a casserole until smoking hot. Season the beef with salt and sear on both sides for a couple of minutes. Remove from pan and add the onion, celery and carrots and the remaining tablespoon of oil. Cook for 5 minutes to colour then add the tomato puree and stir well. Cook for a minute and add the stock, vinegar and Worcestershire sauce. Bring to boil and return beef to pan. Cover and bake in a 140oc oven for about 2 hours or until fork tender.
Cook the pasta according to the pack. Remove carrots and add 150ml of liquor and blend well. Take the remaining liquor and boil to reduce by half. Blend and check seasoning. Shred the beef and add to the meat liquor. Drain the pasta and add to the meat with the carrot puree, stir well and add a bit of cooking water to loosen if needed.
Mix in half the cheese and spoon into bowls. Sprinkle the rest of the cheese over the top and serve.