|Serves: 6 people
|Recipe course: Main dishes
|Preparation time (min.): 20
|Cooking time (min.): 60+
800g beef shin, cubed
1 large onion, halved
3 cloves of garlic
1 large carrot, quartered lengthwise
1 celery stick, quartered lengthwise
1 ½ ltr beef stock
800g tinned plum tomatoes
2 tbsp sun dried tomato paste
Small handful of basil, stalks removed
Small handful of chopped fresh thyme, stalked removed
Small handful fresh rosemary, stalks removed
2 fresh bay leaves
200 ml red wine
Salt and pepper, to taste
200g ‘00’ flour
2 large eggs
1 egg yolk
1 ½ tbsp olive oil
½ fine sea salt
1. Pat the cubed beef dry and season well. Add olive oil to a large casserole pan on a mid-high heat and brown the beef well on all sides. Remove the beef from the pan and set aside.
2. Fit the Food Processor attachment to your Titanium Chef Patissier XL, fit the knife blade. Halve the onion and add to the processor bowl, fit the lid and use the pulse function until finely chopped.
3. Place the pan over a medium high heat, add 2 Tbsp of water to the pan to deglaze. Let the water evaporate, then add a little more oil.
4. Add the chopped onions and fry gently for 3 minutes until translucent, meanwhile cut the carrot and celery into quarters lengthwise, add to the processor bowl, fit the lid and use the pulse function until finely chopped.
5. Add the chopped carrots and celery to the pan and fry for a further 3 minutes.
6. Fit the Food Processor attachment, fit the knife blade. Add the garlic, thyme, basil, plum tomatoes, rosemary and sundried tomato paste, fit the lid and use speed 5 to blend together.
7. Add the tomato mixture to the pan, together with the beef stock, red wine and the beef with any juices. Season and stir well and bring to a simmer.
8. Turn the heat down low, put the lid on the pan and cook for 1.5 hours, stir well and cook for a further 1 hour or until the beef is tender. Remove from the heat and allow to cool a little. Then, with two forks shred the beef.
9. While the sauce is cooking make the pasta. Fit the dough hook to your Titanium Chef Patissier XL and use the integrated EasyWeigh scales to measure the flour into the 7L bowl. 10. Make a well in the middle, then add the eggs, egg yolk, oil and salt.
Select the ‘Dough kneading’ preset and press Start. Set the temperature to Off, speed to min, time to 1 minute, press Start. Set the temperature to Off, speed to 1, time to 4 minutes, press Start
11. When the machine stops the dough should be homogenous and smooth.
12. Rub some cling film with a little olive oil and wrap the dough in it, leaving it to rest at room temperature for 30 minutes.
13. Cut the dough into 4 pieces. Fit the Lasagna Pasta Roller attachment to the stand mixer and dust it with a little flour. Starting with the widest setting, feed one quarter at a time through on each thickness setting, gradually getting narrower until you reach setting 6.
14. Change the attachment to the Tagliolini Pasta Cutter, dust with flour again and feed each sheet through (cut them in half if they are too long at this point). Carefully catch the pasta strands as they come out. Hang the pasta strands over the back of a clean chair or clothes dryer and allow to dry for no longer than 30 minutes- any longer and the pasta will be too dry and brittle to move.
15. Meanwhile grate the parmesan using the Food Processor attachment:
16. Clean and fit the Food Processor attachment, attach the extra fine grating disc and fit the lid. Cut the parmesan to fit the feed tube, select speed 1-2 and use the pusher to feed the parmesan into the feed tube.
17. When you are ready to cook the pasta, bring a large pan of salted water to the boil and simmer the pasta for 2-3 minutes, drain and serve immediately with the ragu. Garnish with the grated parmesan and some chopped parsley.