Italian Beef Ragu
Enjoy a taste of Italy with this Italian Beef Ragu. This recipe combines tender beef, aromatic herbs and fresh pasta to create a mouth watering dish.
Ingredients
olive oil, as needed
800 g beef, diced
salt, as needed
pepper, as needed
1 onion, halved
2 Tbsp water
olive oil, as needed
1 carrot, peeled and quartered lengthways
1 celery stalk, quartered lengthways
3 garlic cloves
2 sprigs fresh thyme, leaves only, chopped
2 sprigs fresh basil
800 g tinned plum tomatoes
2 sprigs fresh rosemary
2 Tbsp sundried tomato paste
1500 g beef stock, hot
200 ml red wine
For the pasta
200 g 00 flour
2 eggs
1 egg yolk
1.5 Tbsp olive oil
1 pinch fine sea salt
To garnish
Parmesan, grated, as needed
fresh parsley, chopped, as needed
Instructions
STEP 1/8
Lift the Chef Patissier XL head and fit the heat shield.
Add oil, beef, and seasoning into the large casserole pan.
Heat over a medium-high heat until browned on both sides.
Remove the beef from the pan and set aside.
STEP 2/8
Attach the EasyWarm bowl to the machine.
Assemble the Food Processor attachment to the machine.
Fit the Knife Blade to the Food Processor bowl.
Add onion into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Pulse until finely chopped.
STEP 3/8
Place the sauce pan over a medium-high heat.
Add the water to the pan.
Allow the water to evaporate, then add the oil to the pan
Transfer contents of the Food Processor bowl to the pan.
Gently fry for 3 minutes until translucent.
STEP 4/8
Add carrot and celery into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Pulse until finely chopped.
Transfer contents of the Food Processor bowl to the pan.
Fry for 3 minutes.
STEP 5/8
Retrieve, clean the Food Processor bowl.
Assemble the Food Processor attachment to the machine.
Fit the Knife Blade to the Food Processor bowl.
Add garlic, thyme, basil, tomatoes, rosemary, tomato paste into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Blend on speed 5 until combined.
Transfer contents of the Food Processor bowl to the pan.
STEP 6/8
Add stock, wine, and seasoning to the pan.
Transfer beef back into the pan.
Heat over a medium-high heat, stirring continuously and bring to a simmer.
Once simmered, heat over a low heat and cover with a lid.
Cook for 1 1/2 hours.
Stir well to combine.
Cook for 1 hour until the beef is tender.
Remove from the heat and allow to cool slightly.
Using 2 forks, shred the beef.
STEP 7/8
Retrieve, clean the EasyWarm bowl and fit the Dough Tool.
Add the flour into the EasyWarm bowl.
Make a well in the middle.
Add the eggs, yolk, oil, and salt to the bowl.
Knead on speed Min for 1 minute.
Knead on speed 1 for 4 minutes until homogenous and smooth.
Wrap the dough in plastic wrap.
Let rest at room temperature for 30 minutes.
Cut the dough into 4 equal pieces.
Fit the Lasagne Pasta Roller attachment to the machine and dust with a little flour.
Feed one dough piece through at a time on each thickness setting – starting with the widest setting, gradually getting narrower until setting 6 is reached.
Remove the Lasagne Pasta Roller attachment.
Fit the Tagliolini Pasta Cutter to the machine and dust with a little flour.
Feed each dough sheet through – cut them in half if they are too long.
Carefully catch the pasta strands as they come out and hang to dry for no longer than 30 minutes.
Cook the pasta in a large saucepan of salted water, bring to the boil and simmer for 3 minutes.
Drain through a colander.
STEP 8/8
Serve with the ragu, garnished with Parmesan and parsley.
Italian Beef Ragu
Enjoy a taste of Italy with this Italian Beef Ragu. This recipe combines tender beef, aromatic herbs and fresh pasta to create a mouth watering dish.
Ingredients
olive oil, as needed
800 g beef, diced
salt, as needed
pepper, as needed
1 onion, halved
2 Tbsp water
olive oil, as needed
1 carrot, peeled and quartered lengthways
1 celery stalk, quartered lengthways
3 garlic cloves
2 sprigs fresh thyme, leaves only, chopped
2 sprigs fresh basil
800 g tinned plum tomatoes
2 sprigs fresh rosemary
2 Tbsp sundried tomato paste
1500 g beef stock, hot
200 ml red wine
For the pasta
200 g 00 flour
2 eggs
1 egg yolk
1.5 Tbsp olive oil
1 pinch fine sea salt
To garnish
Parmesan, grated, as needed
fresh parsley, chopped, as needed
Instructions
STEP 1/8
Lift the Chef Patissier XL head and fit the heat shield.
Add oil, beef, and seasoning into the large casserole pan.
Heat over a medium-high heat until browned on both sides.
Remove the beef from the pan and set aside.
STEP 2/8
Attach the EasyWarm bowl to the machine.
Assemble the Food Processor attachment to the machine.
Fit the Knife Blade to the Food Processor bowl.
Add onion into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Pulse until finely chopped.
STEP 3/8
Place the sauce pan over a medium-high heat.
Add the water to the pan.
Allow the water to evaporate, then add the oil to the pan
Transfer contents of the Food Processor bowl to the pan.
Gently fry for 3 minutes until translucent.
STEP 4/8
Add carrot and celery into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Pulse until finely chopped.
Transfer contents of the Food Processor bowl to the pan.
Fry for 3 minutes.
STEP 5/8
Retrieve, clean the Food Processor bowl.
Assemble the Food Processor attachment to the machine.
Fit the Knife Blade to the Food Processor bowl.
Add garlic, thyme, basil, tomatoes, rosemary, tomato paste into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Blend on speed 5 until combined.
Transfer contents of the Food Processor bowl to the pan.
STEP 6/8
Add stock, wine, and seasoning to the pan.
Transfer beef back into the pan.
Heat over a medium-high heat, stirring continuously and bring to a simmer.
Once simmered, heat over a low heat and cover with a lid.
Cook for 1 1/2 hours.
Stir well to combine.
Cook for 1 hour until the beef is tender.
Remove from the heat and allow to cool slightly.
Using 2 forks, shred the beef.
STEP 7/8
Retrieve, clean the EasyWarm bowl and fit the Dough Tool.
Add the flour into the EasyWarm bowl.
Make a well in the middle.
Add the eggs, yolk, oil, and salt to the bowl.
Knead on speed Min for 1 minute.
Knead on speed 1 for 4 minutes until homogenous and smooth.
Wrap the dough in plastic wrap.
Let rest at room temperature for 30 minutes.
Cut the dough into 4 equal pieces.
Fit the Lasagne Pasta Roller attachment to the machine and dust with a little flour.
Feed one dough piece through at a time on each thickness setting – starting with the widest setting, gradually getting narrower until setting 6 is reached.
Remove the Lasagne Pasta Roller attachment.
Fit the Tagliolini Pasta Cutter to the machine and dust with a little flour.
Feed each dough sheet through – cut them in half if they are too long.
Carefully catch the pasta strands as they come out and hang to dry for no longer than 30 minutes.
Cook the pasta in a large saucepan of salted water, bring to the boil and simmer for 3 minutes.
Drain through a colander.
STEP 8/8
Serve with the ragu, garnished with Parmesan and parsley.