WARNING! Total cook time is 4 hours. Prepare time is about 45-50 minutes (with time to do the washing up) and then 3 hours of cook at 95?C.
This recipe is based on the authentic Italian recipe, though like so many traditional recipes there are many interpretations. One thing is consistent however, the "ragu " must never be served with spaghetti, but tagliatelle or fettucine.
1 Make a quantity of basic pasta (see recipe on page 126) and use the Tagliatelle cutter for the pasta.
2 Peel and slice the vegetables using the thick slicing blade of the Food Processor Attachment. Pass the pancetta through the medium screen of the Food Grinder (see Cook''s note) and reserve. Pass the beef through the coarse screen of the Food Grinder and reserve. Then pass the onions, celery, carrot and tomatoes through the coarse screen.
3 Attach the Stirring Tool, set the temperature to maximum and the speed to stirring 1. Add the pancetta and cook for ''10 minutes. Add the onions and vegetable mixture and tomato puree in ingredients and cook for 5 minutes.
Add the beef and cook for another 5 minutes. Slowly add the wine, and bring to the boil to release the alcohol, Add the milk slowly, ensuring it is fully incorporated.
-4 - Attach the Splashguard. Lower the temperature to 95?C so the sauce is simmering, and set the timer for 3 hours. Add seasoning if necessary before serving with the cooked tagliatelle.
Cook''s note: The use of the Food Grinder isn''t essential, as the ingredients can be chopped in batches using the Food Processor Attachment, however, the end texture will not be as consistent.
To cook the pasta, half fill the bowl with salted water, set the temperature to 120?C and bring to a rolling boil. The pasta will he cooked after 5-7 minutes.
6: Heat the sauce and mix the drained pasta into the pan, then top with Parmesan cheese.
This recipe is based on the authentic Italian recipe, though like so many traditional recipes there are many interpretations. One thing is consistent however, the "ragu" must never be served with spaghetti, but tagliatelle or fettucine.
WARNING! Total cook time is 4 hours. Prepare time is about 45-50 minutes (with time to do the washing up) and then 3 hours of cook at 95�C.
After preparation, allow to cool and then sous-vide in 250g allowances. Makes 2kg.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1648g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 428 (40%)|
|Amt Per Serving||% DV|
|Total Fat 47.5g||63 %|
|Saturated Fat 24.5g||123 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 148mg||46 %|
|Sodium 1246.8mg||43 %|
|Potassium 3066.1mg||81 %|
|Total Carbohydrate 90.9g||27 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 89.3g|
|Protein 65.9g||94 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1059
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.