Beef Ragu Pasta
Beef Ragu Pasta
Cooking Mode:
Combi
Steam:
75% Max
Equipment
- dutch oven
- chefs knife
- saucepan
- sieve
- large spoon
- mixing bowls
- baking paper
- wooden spoon
Ingredients
Ingredients- 2kg chuck steak on the bone
- 11/2 spanish onion
- 5 cloves garlic
- 400gm tin crushed tomatoes
- 4 vine ripened tomatoes
- 1gm dried oregano
- 1kg beef stock
- extra virgin olive oil
- salt
- 500gm dried pasta
METHOD
Place the dutch oven on the stovetop over medium heat. Finley slice the onion and garlic and set aside.
Once the pot is hot add a splash of evoo and the onion and saute´ for 2-3 minutes. Add the garlic and saute´ for a further 2 minutes.
Add the dried oregano and cook for another minute.
Roughly chop the tomato and add to the pot and cook for 3 minutes until beginning to soften. Next add the crushed tomato, beef stock and a generous pinch of seasoning. Bring the sauce to the boil and remove from the heat.
Add the beef bones and cover the pot lightly with baking paper and place the pot in a pre-heated oven combi setting 170 °C for 2.5 hours.
10-15 minutes prior to the beef being done cook the pasta.
Once the beef is done remove the pot from the oven. Remove the bones from the pot and scrape away any meat left on the bones into the pot.
Once the pasta is cooked strain it and toss it through the ragu. Pour the pasta into a large serving bowl and grate over a little parmesan and serve.
Once the pot is hot add a splash of evoo and the onion and saute´ for 2-3 minutes. Add the garlic and saute´ for a further 2 minutes.
Add the dried oregano and cook for another minute.
Roughly chop the tomato and add to the pot and cook for 3 minutes until beginning to soften. Next add the crushed tomato, beef stock and a generous pinch of seasoning. Bring the sauce to the boil and remove from the heat.
Add the beef bones and cover the pot lightly with baking paper and place the pot in a pre-heated oven combi setting 170 °C for 2.5 hours.
10-15 minutes prior to the beef being done cook the pasta.
Once the beef is done remove the pot from the oven. Remove the bones from the pot and scrape away any meat left on the bones into the pot.
Once the pasta is cooked strain it and toss it through the ragu. Pour the pasta into a large serving bowl and grate over a little parmesan and serve.
HINTS & TIPS
Use this recipe to replace your midweek Bolognese sauce. Once cool the sauce can be frozen for up to 3 months. When buying beef for ragu buy your beef on the bone it will yield much tastier results and will often be cheaper.
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