Ingredients:
2 tablespoons olive oil
750 grams beef, cubed
2 onions, sliced
1 clove garlic, minced
3 / 4 cup beef stock
2 sprigs parsley
1 bay leaf
1 sprig thyme
1 cup tomato puree
Pinch black pepper
2 carrots, sliced
250 grams macaroni
parsley for garnish

Directions:
Heat oil in a large pan. Add meat, onions and garlic and fry until meat browns. Pour off excess oil from pan.
Add 1/4 cup beef stock with the herbs tied together in a small bunch. Cover and cook gently for 30 minutes. Add half the remaining stock with the puree, pepper to taste and carrots. Stir well.
Cover pan and simmer for another 30 minutes. Stir in the last of the stock and bring to boiling point. Mix in pasta. Bring to the boil again, cover and cook for 10 minutes.
Remove lid and continue cooking until pasta is tender. Remove herbs. Spoon beef and macaroni onto a serving dish and sprinkle with chopped parsley.