Slow cooked ragu
red onion, quartered
celery stalk, roughly chopped
cloves garlic, peeled
pancetta or lardons
dried chilli flakes
small bunch of fresh parsley, finely chopped
sprigs fresh rosemary, finely chopped
1 375 ml
Step by step
Insert the Mulitblade and add the onion, celery, carrot, and garlic. Press PULSE for 5 seconds.
Remove the Multiblade and add the StirAssist. Add the oil, pancetta, fennel, chilli flakes and minced beef and select STEW P7 and press START.
At the end of STEP 1, add the parsley, rosemary and the red wine and reduce the time in STEP 2 to 10 mins. Press START to continue.
At the end of STEP 2, add the stock, passata and the bay leaves. Manually increase the time for STEP 3 to 60 mins. Press start to continue. Once ready, you can serve the ragu with linguine or tagliatelle with a little extra parsley.
If making the 4 or 2 person recipe check the cooking in the final step as it may not need the full 60 minutes. The finished ragu can be divided and frozen for up to a month.
You can vary the type of mince used, a mix of pork and veal is a great alternative to the beef.
If you reduce the amount of stock and passata a little this sauce can also be used as the filling for a lasagna.
Edd is a professional baker, food writer and TV personality. After studying politics at university, Edd started to work in the banking industry but didn’t enjoy it. So after winning the original series of the hot BBC show ‘The Great British Bake Off’ in 2010, he has jumped at the chance of following his passion for Baking. Since the show he has appeared on numerous TV shows and his recipes regularly appear in some of the UK’s top food magazines. In 2013 Edd ran a pop-up bakery at Fortnum and Mason making his favourite recipes from his books. He has written two books ‘The Boy Who Bakes’ released in 2011 and ‘Say It With Cake’ in 2012.