PT45M
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.
Orecchiette pasta with 30 hour ragù and Canestrato cheese fondue