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 invite some friends over to give you a hand – just don’t forget to thank them with a glass of your favourite red vino!
| Servings | 6 |
| Preparation time | 30 mins |
| Cooking time | 180 mins |
EQUIPMENT
- Saucepan
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
METHOD
- Preheat oven to 180c (160c fan forced). Heat avocado oil in a Dutch oven or casserole dish on high heat. Sear meat on all sides until deep brown. Remove from heat and set aside. Reduce heat to low and in the same pot, add carrots, celery, and onion. Sweat for 5-7 minutes, or until softened and dry, then turn heat up to medium and add in chopped mushrooms and garlic. Sautée for 1 minute.
- Add in tomato paste, stirring to coat, followed by wine and reduce, scraping the bottom of the pan with a wooden spoon. Pour in chopped tomatoes, beef stock, and water, and add seared meat back into the pan with herbs. Cover and bring to the boil.
- Place entire pot into preheated oven, covered, and cook for 2.5 hours, or until the meat is very tender and almost falling apart but still holds its shape.
- Remove the meat from the pot with tongs. Use two forks to shred into smaller pieces, add back into the sauce and allow to simmer on the stove for an additional 30 minutes – 1hr, or until the sauce thickens. Season with salt, pepper, and a tbsp of balsamic vinegar.
- To prepare the pasta, combine eggs and flour into a stand mixer with a dough hook on medium speed. Use a spatula to occasionally scrape the flour on the sides to help incorporate into the mixture. Once combined, increase speed to high and knead for 5-7 minutes or until the dough forms a rounded shape and springs back slightly when gently pressed. If the dough is struggling to come together, add in little drops of water gradually until it forms a smooth dough. Wrap in cling film and allow to rest in the fridge for 30 minutes.
- Once rested, cut the dough into 4 pieces, and use a pasta laminator to flatten it. For a pappardelle shape, run it through the machine to level 6, dusting lightly with flour after every level. Cut the flattened pasta dough into 2-3cm strips.
- Cook pasta in salted boiling water for 2 minutes. Drain and add a few ladles of the sauce to the pot to coat the pasta. Serve on a plate with extra sauce and meat on top, finely grated Parmigiano and basil leaves.
