Slow Cooked Fettuccine Ragu

Mains

Nov 1

Written By Amanda Maiorano

Serves 6 | Over 30 minutes

Beef Ragu Ingredients

1 brown onion

2 carrots

2 celery sticks

2 garlic cloves

1/2 tsp chilli flakes

4 tbsp extra virgin olive oil

1kg beef chuck or rump

2 tbsp tomato paste

900ml beef stuck

90ml red wine

700g tomato passata

1 bay leaf

Small handful of fresh basil, plus extra to serve

Parmesan, to serve

Salt and pepper, to taste

Fettuccine Ingredients

2 cups (300g) plain flour

3 large eggs

Extra flour, for dusting

Pinch of salt

30ml olive oil

Method

Step 1: Finely dice the onion, garlic, carrots and celery, then set aside. Chop beef into large pieces and season with salt and pepper. Add olive oil to a large pot over medium-high heat and cook lamb until lightly browned; about 3 minutes. Transfer beef to a plate and set aside.

Step 2: To the same pot, add the onion, garlic, carrots and celery, then season with a generous pinch of salt. Reduce to medium heat and cook until softened and fragrant; about 8-10 minutes. Add the tomato paste and cook for another 1-2 minutes, or until darkened in colour. When the vegetables begin sticking to the base of the pot, pour in the red wine to deglaze. Continue simmering over medium heat until the wine reduces, then add the stock, tomato passata, bay leaf and basil. Bring to a boil for 2 minutes, then reduce to low (very gentle simmer) and season with chilli flakes, salt and pepper. Return the beef back to the pan and gently stir. Cover the pot and cook for 2 hours, or until beef is tender. Once cooked, remove beef and shred with two forks, then return beef to the pot and simmer for another 10 minutes.

Step 3: For the fettuccine, attach your KitchenAid mixing bowl and the flat beater to the stand mixer. Place flour, salt, eggs and oil into the bowl. Combine until the mixture just starts to come together, then turn the mixer off and attach the dough hook.

Step 4: Turn the mixer to speed 2 and knead for 3-4 minutes or until the dough is smooth. Wrap the dough in plastic wrap and rest for 15 minutes, then cut the dough into 4 portions. Attach the pasta roller to the stand mixer. Take 1 portion of dough and gently press to flatten. Adjust the roller setting to 1 and pass the dough through the rollers. Fold dough in half and pass through again. Repeat this step twice. Adjust the rollers to setting, 2 then 3, then 4. You should have a long sheet of dough. Repeat for remaining portions.

Step 5: Lay the dough on a lightly floured bench and sprinkle with more flour, making sure the pasta is not sticky. You many need to slice the sheets in half to manage easier. Remove the pasta sheet cutter and attach the fettuccine cutter. Pass the sheet of dough through the cutter and carefully catch it and place it on the pasta rack to dry. Repeat with the remaining sheets.

Step 6: Bring a large pot of salted water to boil and cook the fettuccine until al dente. Once cooked, drain well and mix through the ragu sauce, divide between plates and serve with fresh basil and parmesan.