Beef and Pork ragu (fancy name for bolognaise)

Beef and Pork ragu (fancy name for bolognaise)

0:05 To Prep
1:30 To Cook
6 Servings
Average Rating
Difficulty Medium

With the depth of flavour from this dish, and knowing there are no preservatives and none of the tablespoons of sugar, you'll never buy the jarred stuff again. And it only takes 5 min to prep. The Cook Processor does the rest for you.

Ingredients

  • 500g Diced Beef
  • 500g Diced Pork
  • 2 cloves Garlic, peeled
  • 2 Onions, peeled and quartered
  • 1 Red capsicum, deseeded, quartered
  • 2 Carrots, peeled and cut into thirds
  • 2 Celery sticks, cut into thirds
  • 1/4 tspn Chilli flakes
  • 1 Lemon zest
  • 400g Tomato paste
  • 700g Passata sauce
  • 1 cup Red Wine

Step 1

insert MultiBlade. Add beef. Slowly increase the speed to 10 until minced to your preferred consistency (about 5-8 sec). Remove to one side.

Step 2

Add Pork. Slowly increase the speed to 10 until minced to your prefered consistency (about 5-8 sec). Remove to one side.. No need to wash bowl.

Step 3

Add garlic, onion, capsicum, carrots and celery. QuickPulse 5 sec. Scrape down and repeat if needed for a fine dice.

Step 4

Replace MultiBlade with Stir Assist.. Add dash of olive oil. Remove Measuring Cup. STEW P10. Start

Step 5

Cancel Keep Warm mode. Add minces, chilli and zest. Temp 95C, Time 5 min, Speed 2. Start

Step 6

Add paste, passata, wine. Season generously with S&P. Temp 85C, Time 1hr, 30min, Speed Int. Start.

Step 7

Serve over your preferred Pasta with grated parmesan cheese.

Chef's Tips

With 15 min cooking to go, you can add another 1 cup of wine and 500g of pasta for a one-pot meal.

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