BEEF RAGU PASTA RECIPES

Steps:

• Preheat the oven to 160ºC/325ºF/gas 3. Cover the porcini with boiling kettle water and leave to rehydrate. Season the beef cheeks with sea salt and black pepper, then brown them in a large casserole pan on a high heat with a splash of oil, turning until well coloured all over. Meanwhile, slice the pancetta into lardons. Peel the celery, onions and carrots, then chop into rough 1cm dice. In a pestle and mortar, crush the cloves with 1 teaspoon each of salt and pepper, then peel and pound in the fresh garlic. When brown, push the cheeks to one side of the pan and reduce to a medium heat. Add the pancetta and cinnamon, stirring until the pancetta is lightly golden. Drain the porcini, reserving the liquor, then roughly chop and add to the pan with the veg. Tie the herbs together, then stir in with the garlic mixture. Fry for 15 minutes, or until soft, stirring occasionally. Pour in the wine, let it reduce by half, then pour in the reserved porcini water (discarding just the last gritty bit) and the passata. Fill the passata bottle with water and pour into the pan. Cover with a scrunched-up sheet of wet greaseproof paper and a lid. Cook in the oven for 4 hours, or until the meat is outrageously tender and the sauce has thickened. Taste the sauce and season, if needed, then serve up however you wish.

Steps:

• 1. Cut the beef into 3cm pieces.
  2. Set the heat of your pressure cooker to medium–high, or place over a medium–high heat and add a good drizzle of olive oil.
  3. Throw in the beef and season well with sea salt and black pepper.
  4. Cook, turning regularly, until browned all over. Transfer to a plate and set aside.
  5. Pick the rosemary leaves, peel the onions and garlic, trim the celery and finely chop it all together. Add to the pan with the rosemary. Reduce the heat and soften for 5 minutes.
  6. Pour in the wine, bring to the boil and let it bubble until reduced by half. Add the tinned tomatoes and stock, then return the beef to the pan.
  7. Secure the lid, bring the cooker to high pressure, then reduce the heat to low–medium and leave to cook for 45 minutes.
  8. Meanwhile, make the polenta. In a medium saucepan, bring the milk to the boil with 775ml of water and a good pinch of salt.
  9. Very slowly pour in the cornmeal in a thin stream, whisking constantly to avoid lumps. Stir for a few minutes until starting to thicken, then turn down the heat to low.
  10. Cook for 30 minutes or so, stirring every 5 minutes, until thickened and coming away from the sides of the pan.
  11. Stir through the butter, finely grate in the Parmesan and adjust the seasoning.
  12. When the time is up on the pressure cooker, carefully release the steam and remove the beef with a slotted spoon.
  13. Increase the heat to high and reduce the sauce for 5 to 10 minutes before mixing the beef back into the sauce, breaking up the chunks with the back of a spoon as you go.
  14. Spoon the polenta into bowls and serve topped with the stew.