Beef ragu with homemade pasta – Peter Bouchier
As we settle in for cooler days, this chuck eye ragu is sure to get you in the cosy mood. Pair it with homemade pappardelle for a quiet, romantic night in, or i
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Ingredients
- 1 x Peter Bouchier Chuck Eye Roast (approx. 1.2kg), cut into half
- 2 tbsp avocado oil
- 1 carrot, finely diced
- 1 onion, finely diced
- 1 celery stalk, finely diced
- 5 grams dried mushrooms, rehydrated (shiitake or porcini), finely chopped
- 4 garlic cloves, chopped
- 2 tbsp tomato paste
- 1 cup red wine
- 1 cup water
- 800g chopped tomatoes
- 2 cups beef stock
- 1 fresh bay leaf (2 if using dried)
- 3-4 sprigs fresh thyme
- Basil stalks (optional) & Parmigiano rind (optional)
- Balsamic vinegar
- For the pasta (Makes two serves, scale up as needed):
- 2 eggs
- 200 grams Tipo 00 flour
- A few drops of water
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