• 1 kg beef neck (or similar cut like chuck/topside) cut into cubes
• 1/3 cup (85ml) olive oil
• 2-3 medium (300g) onions
• ½ kg tomatoes
• 2 cloves garlic
• ¼ cup (65ml) dry red wine
• 2 tablespoons (70g) tomato paste
• ½ kg ripe grated tomatoes
• 1 teaspoon (8g) salt
• ½ teaspoon black pepper
• 3 cups (750ml) hot water
• Grated Parmesan cheese
METHOD
1. Pat the beef cubes very dry with a paper towel and season with salt and pepper. Pour ¼ cup of olive oil into a pot, and once it's quite hot, brown half of the beef pieces. If you put all the meat in at once, it will release liquid and end up boiling instead of searing. Remove the beef from the pot and add the onions.
2. Sauté the onions for 3-4 minutes, then add the garlic. Continue sautéing, then add the wine. Let the alcohol evaporate, then add the tomato paste. Scrape the bottom of the pot to release all the flavor, and then add the grated tomatoes. Lower the heat and simmer for about 10 minutes until the sauce thickens slightly. Return the beef to the pot, stir, and add the water.
3. Cover the pot and let the stew come to a boil. Lower the heat and simmer for 1 ½ - 2 hours, or until the beef is very tender.
4. Meanwhile, bring plenty of water to a boil in another pot and add the salt. Stir and add the frozen 4-cheese tortellini (poungkia). Boil for 4-5 minutes, then add the tortellini to the beef stew. If needed, add some of the pasta cooking water.
5. Cook together for 3-4 minutes. Stir gently. Serve sprinkled with plenty of Parmesan cheese.
