Orecchiette pasta with 30 hour ragù and Canestrato cheese fondue

4
45 minutes

Ingredients

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

Method

1
Preheat a water bath to 83°C
2
To make the ragu, sweat the carrot, celery, garlic and onion gently in olive oil until soft but not coloured. Add the beef, then stir through the passata, water and a little salt to season. Transfer to a vacuum bag, seal and cook in the water bath for 30 hours
  • 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
3
For the fondue, combine the cheese, milk, nutmeg and cream in a pan and gently bring up to the boil. Pass through a fine sieve and set aside, keeping warm until ready to serve
  • 100g of Canestrato cheese, grated
  • 100g of milk
  • 1/2 nutmeg, plus extra to serve
  • 100g of cream
4
When ready to serve, bring a pan of salted water to the boil and add the orecchiette, cooking for between 8–12 minutes until just tender. Meanwhile, remove the cooked ragù from the water bath and set to one side
5
Drain the pasta and return to the pan, placing on a board or heatproof mat away from the heat. Add the cooked ragù to the pan and stir well to combine
6
To serve, divide the pasta and ragù between plates, using a ring mould for shaping if desired. Add a generous drizzle of warm fondue, grating over a little extra nutmeg to serve