Orecchiette pasta with 30 hour ragù and Canestrato cheese fondue
- medium
- 4
- 45 minutes
Angelo Sabatelli's slow cooked beef ragù recipe proves that good things really do come to those who wait, with the thirty hour sous vide cooking process resulting in perfectly tender meat and a rich, flavourful sauce. A Canestrato cheese fondue adds welcome creaminess to the plate, with orecchiette pasta, known for its resemblance to an ear, catching the ragù and fondue sauces perfectly in its curves.
Ingredients
Metric
Imperial
30 hour ragù
- 400g of braising beef, finely chopped
- 1 carrot, diced
- 1 stalk of celery, diced
- 1 garlic clove
- 1 onion, diced
- 250g of passata
- 100ml of water
- olive oil
- salt
Canestrato fondue
- 100g of Canestrato cheese, grated
- 100g of milk
- 100g of cream
- 1/2 nutmeg, plus extra to serve
Orecchiette pasta
- 400g of orecchiette
Equipment
- Water bath
- Vacuum bags
- Chamber sealer
Method
- 1 carrot, diced
- 1 stalk of celery, diced
- 1 garlic clove
- 1 onion, diced
- 400g of braising beef, finely chopped
- 250g of passata
- 100ml of water
- olive oil
- salt
- 100g of Canestrato cheese, grated
- 100g of milk
- 1/2 nutmeg, plus extra to serve
- 100g of cream
It took Angelo Sabatelli a good few years working around the world to realise his true calling was to cook the traditional cuisine of Puglia, but when he returned home to open his first restaurant, the wait was worth it. His technical excellence and expertise transforms the region’s dishes into Michelin-starred masterpieces.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
