Slow cooked ragu


  • Preparation: 15’
  • Cooking: 75’
  • Total time: 90’

Ingredients

  • 1 red onion, quartered
  • 1 stick green celery, roughly chopped
  • 2 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 100g pancetta or lardons
  • 1 teaspoon ground fennel
  • 1/2 teaspoon dried chilli flakes
  • 500g beef mince
  • small bunch of fresh parsley, finely chopped
  • 2 sprigs fresh rosemary, finely chopped
  • 50 ml red wine
  • 150ml beef stock
  • 300ml passata
  • 1 bay leaves

Step 1

Insert the Multiblade and add the onion, celery, carrots, and garlic. Press PULSE for 5 seconds. Scrape down sides and repeat until coarsely chopped.

Step 2

Replace the Multiblade with the StirAssist. Add the oil, pancetta, fennel, chilli flakes and minced beef and select STEW P7. Press START to begin STEP 1.

Step 3

At the end of STEP 1 add the parsley, rosemary and the red wine and reduce the time for STEP 2 to 10 mins. Press START to continue.

Step 4

At the end of STEP 2, add the stock, passata and the bay leaves and 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.

Chefs Suggestions

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.

Alternative Recipe 1

You can vary the type of mince used, a mix of pork and veal is a great alternative to the beef.

Alternative Recipe 2

If you reduce the amount of stock and passata a little this sauce can also be used as the filling for a lasagna.

A RECIPE BY EDD KIMBER

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.
"The Cook Processor is an extremely useful kitchen tool and will become central to your daily cooking. It can help you prepare delicious meals quickly and more efficiently. Even if you have never cooked before you can let the programmed cooking modes guide you through the entire process, helping you gain confidence in the kitchen"