This is a easy recipe to put in the slow cooker in the morning of a busy day, then cook the pasta before serving.

400 grams stewing steak
3 tablespoons plain flour
1 Tablespoon oil
800 grams crushed tomato
3 cloves garlic
2 large onions
1 table spoon basil
1 table spoon oregano
1 tablespoon chutney
1 beef stock cube
salt and pepper

Pasta (or use a packet)

2 cups plain flour
3 eggs
1 Tablespoon oil

100 grams parmesan

To make pasta: put the flour in the food processor, while still blending add oil and then eggs to form firm dough. If the mix is wet knead more flour in on a floured bench. Then roll the pasta through the pasta machine up to number 6. Cut the pasta on the fettuccini cutter on the pasta machine and cook for approximately 4 minutes in salted boiling water, (This can be done earlier, even the day before, and cooled, and rolled in a little oil, then the pasta reheated in the boiling water when serving the dish).

Or cook the packet pasta following the directions on the packet

To make the sauce, cut the beef into a 2 cm dice and roll in the flour. Heat the oil in a pan and seal (brown) the meat on all sides. Crush the garlic, chop the onions and put in the slow cooker with the crushed tomato, basil, oregano, chutney, stock cube and the meat add the meat and mix it all well and cook for about 6 hours on the low setting or until the meat is tender and falls apart.
Serve with the hot pasta and shaved parmesan