Beef & red wine hotpot with parsley pasta

Method

• 1
  Place the gravy mix on a plate and season with pepper. Add beef and toss to coat. Heat oil in a pressure cooker over medium-high heat. Cook half the beef, turning occasionally, for 2-3 minutes or until browned. Transfer to a plate. Repeat with the remaining beef.
• 2
  Heat butter in cooker for 1 minute or until melted. Add speck, carrot, shallot and garlic. Cook, stirring, for 3 minutes or until vegetables are slightly soft. Add tomato paste and cook, stirring, for 1 minute or until aromatic.
• 3
  Return beef to cooker and stir to combine. Add the wine and simmer for 1 minute. Stir in the thyme.
• 4
  Cover and seal the cooker. Increase heat to high. Cook for 5-10 minutes or until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for a further 25 minutes. Release steam following manufacturer’s instructions.
• 5
  Meanwhile, cook pasta in a saucepan of salted boiling water until al dente. Drain, reserving 60ml (1/4 cup) of liquid. Return pasta to saucepan with reserved liquid. Add oil and parsley. Toss to combine. Season with salt and pepper.
• 6
  Divide pasta and beef hotpot among serving bowls. Serve with bread, if desired.