Description
Delight in this Breadmaker Beef Ragu with Homemade Pasta, a comforting dish perfect for chilly evenings.
Ingredients
Scale
- 500 g beef chuck steak (diced into 2cm cubes for maximum tenderness during cooking)
- 1 small brown onion (adds depth of flavor and sweetness to the sauce)
- 3 cloves garlic (roughly chopped to infuse the ragu with aromatic goodness)
- 1 carrot (finely diced for a hint of natural sweetness and texture)
- 1 small eggplant (diced to absorb flavors and add richness to the dish)
- 4–5 thyme sprigs (fresh thyme uplifts the overall taste of the ragu)
- 1 tbsp tomato paste (concentrates the tomato flavor and enhances the sauce’s richness)
- 1 x 400 ml tin whole canned tomatoes (provides the base for a flavorful sauce)
- 1 cup tomato passata (smooth texture and fresh tomato flavor boost)
- 1 cup red wine (optional, adds depth and complexity; substitute with water if desired)
- ½ cup water (balances the sauce; augment with more liquid if not using wine)
- 3 beef stock cubes (enhances the savory profile and adds richness)
- ⅓ cup whole milk (makes the ragu creamy and luscious)
- 1½ tsp sea salt flakes (seasoning that brings all the flavors together)
- 2 cups “00” flour (ideal for homemade pasta providing a silky texture)
- 1 tsp cooking salt (enhances the flavor of the pasta dough)
- 3 whole eggs (integral for a rich, cohesive pasta dough)
- 1 tbsp olive oil (prevents the dough from being too sticky while enriching it)
- Semolina (for dusting, ensuring the pasta doesn’t stick together while drying)
Instructions
- In the breadmaker basket, combine beef, onion, garlic, carrot, eggplant, thyme, tomato paste, canned tomatoes, passata, red wine, water, and stock cubes. Select the Jam Setting and cook for 90 minutes. Then, add the milk, close the lid, and cook for another hour until the beef is tender and everything melds beautifully. Transfer to a bowl and set aside.
- Place flour, eggs, olive oil, and salt into the prepped basket of the breadmaker. Choose the manual Bread Kneading function for 20 minutes. Once done, transfer the dough to a floured surface and shape it into a ball. Wrap in cling film and refrigerate for 30 minutes.
- After chilling, dust a clean surface with semolina. Divide the dough into 4 sections. Roll out one piece at a time to a 1–2mm thickness, dusting with extra flour as needed. Cut into 2–3cm-wide strips and place them on a cooling rack or floured tray for about 5 minutes to slightly dry.
- In a large pot, bring salted water to a boil. Add the pasta and cook for about 4 minutes, or until just al dente. Strain and transfer the pasta to a serving plate.
- Reheat the ragu and spoon it generously over the pasta. Drizzle with a touch of olive oil and sprinkle with grated parmesan cheese. Serve immediately for a warm, comforting meal! Optional: Garnish with fresh thyme for a lovely presentation.
Notes
- Use fresh ingredients for the best flavor.
- Adjust seasoning to taste.
- Homemade pasta can be made ahead and stored in the fridge.
- Prep Time: 120 min
- Cook Time: 90 min
- Category: Main Course
- Method: Breadmaker
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 200 mg
Keywords: Breadmaker Beef Ragu, Homemade Pasta, Comfort Food