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Steps
- Remove the Harvey Beef Garlic and Rosemary Marinated Beef Rump from packaging and pat dry.
- Slice into thick, manageable cubes ready for frying.
- Add olive oil to a pan seat over high heat and place the beef in.
- Season all sides generously with Cheat Meats All Purpose Rub.
- Once the beef is browned on all sides remove from the pan.
- In the same pan add 3 finely diced garlic cloves, 1 sliced brown onion, 1 sliced red chilli and 1 grated carrot.
- Continue stirring until it has sweated off and is slightly caramelised.
- Deglaze with 1/2 cup red wine and scrape the bottom of the pan.
- Add the beef back in to the pan along with 1 can diced tomatoes and 1 bottle of quality passata.
- Place fresh basil leaves on top, close the lid and reduce to a simmer for roughly 3.5-4 hours.
- Once the beef is fork tender gently shred and mix through the sauce.
- Spoon straight on top of freshly boiled pappardelle then finish with freshly grated pecorino cheese over the top.
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