Italian Heaven

Football fever is all over my world, even though I had never watched a game before this month. I am now an expert and as most armchair players, I have opinions on every aspect, from team choices to coaching styles. I am so proud of Bafana Bafana, even though they lost, I think South Africa is the ultimate winner.

So the competition continues without us and I am turning my attention to the remaining teams. To honour a previous host country I made a traditional Italian dish, which will hopefully inspire them to play well in their last pool game and console them for their loss in the rugby last weekend (and the up coming rugby game on Saturday). If Italy don't win tomorrow, they'll too be going home with nothing other than the t-shirt!

Penne Ragu

1kg Beef Shin ( bone removed and meat cut into cubes)
750ml Tomato pasata
30ml Tomato paste
30ml Balsamic Vinegar
500ml Beef Stock
2 large Onions sliced
3 Bay leaves
15ml sugar
15ml Chopped fresh Thyme
Olive oil
Salt and pepper

Pre-heat your oven to 180°C
Fry the onions and the meat (in an pot which can be used in the oven too) until browned in a little olive oil.
Add the rest of the ingredients and allow to come to the boil.
Place the pot in the oven for 2-3 hours until the meat is very tender and the sauce has thickened.
Remove from the oven, check seasoning and adjust to taste.
Using a fork to shred the meat.
Cook the penne until al dente and mix with the meat sauce - serve.