Recipes

Beef Ragu

Ingredients

2 shallots, diced
400g thin cut beef steaks chopped/snipped into small pieces
350ml red wine
2 tbsp tomato puree
200g passata
300ml beef stock
Fresh pasta dough
20g Parmesan

Method

Using the Omnichef oven, select the meat sauce cooking programme, found in meat/mixed meat, 400g, and confirm the preheat phase.
Firstly, using a chopping board, dice the shallots.
Add a drizzle of olive oil to a Smeg frying pan and turn to medium/high heat. Add the shallot and sauté for a few minutes until soft. Stir in the beef pieces and season. Fry until brown.
Add the red wine to deglaze the pan, then add the tomato puree, passata, and beef stock.
Tip into a large ceramic dish and place into the Omnichef oven, uncovered. Select Start to confirm.
Next, roll the pasta using the Smeg rolling accessory. Add a sprinkling of flour to the work surface and cut the dough into 6. With the roller accessory attached and on setting 0, gently turn on the stand mixer and feed the dough through. If the dough is sticky, coat it with flour.
Once the dough has been fed through, move to setting 1. Repeat the same steps. If the pasta becomes too long, cut it in half. Continue to move up the settings until level 5 is reached. Continue this process with the rest of the dough.
Once it has all been rolled, remove the roller attachment, and replace with the cutter. Turn the stand mixer on to a low setting and feed through the cutter. Ensure to catch the pasta as it comes out.
Bring a pan of water to the boil and add in the pasta. Cook for 3 minutes, then remove using tongs.
Remove the ragu from the oven and add the pasta directly into the ragu. Stir until all of the pasta is coated.
Top with the grated parmesan cheese and serve.