INGREDIENTS
1 garlic clove, chopped very finely
5 tbsp olive oil
250g (8oz) braising steak, cut into 1cm (½ inch) cubes
6 tbsp red wine
500g (1lb) fresh tomatoes, skinned, or a 397g can of plum tomatoes
1 tbsp tomato purée
375g (12oz) short tubular pasta, such as maccheroncini or conchigliette
25g (1oz) butter
50g (2oz) pecorino Romano or parmesan cheese, grated
2 tbsp chopped fresh mint
salt and pepper

Preparation time: 20 minutes

Cooking time: 1 hour

Preparation and cooking time (sauce): 15 minutes

1. Fry the garlic gently in the oil in a saucepan over medium-low heat until the garlic is pale golden. Turn the heat up to medium and brown the meat.

2. Add the wine to the pan, and boil briskly for 3 minutes. Add the tomatoes and tomato purée and season with salt and pepper. Lower the heat and simmer, uncovered, for 45 minutes.

3. Meanwhile, cook the pasta according to pack instructions until al dente.

4. Drain the pasta, put it in a warmed bowl, add the butter and toss it well. Cover it with the meat sauce and sprinkle over half the cheese and all the mint. Mix thoroughly and serve at once, with the remaining cheese.