Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Vegetables
  • Snacks
  • Pasta
  • Sauces
  • Courses
  • Dish Types
  • Special Diet
  • Regional dishes
Meat and Poultry
Fish and Seafood
Vegetables
Snacks
Pasta
Sauces
Courses
Dish Types
Special Diet
Regional dishes
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Traditional Italian
  • Pasta
  • Cakes and baking
  • Knife skills
  • Pickling
Meat and poultry
Fish and seafood
Vegetables
Traditional Italian
Pasta
Cakes and baking
Knife skills
Pickling
|

Orecchiette pasta with 30 hour ragù and Canestrato cheese fondue

by Angelo Sabatelli
  1. Orecchiette pasta with 30 hour ragù and Canestrato cheese fondue
Item 1 of 1
  • Main
  • medium
  • 4
  • 45 minutes
★ ★ ★ ★ ★
Not yet rated

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.

First published in 2016
discover more:
Related Recipes
Not feeling this? See related recipes.

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

SAVE RECIPE

Equipment

  • Water bath
  • Vacuum bags
  • Chamber sealer

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
First published in 2016
Angelo Sabatelli

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.

You may also like

Load more

NAVIGATE

FOLLOW

SITES

© Great Italian Chefs 2024