Beef & Truffle Ragu with Maccheroni Pasta
A good ragu needs time to build layers, and the milk here is a must. It helps to ensure that the mince stays tender and balances the acidity in the dish. We’ve also bloomed the truffle seasoning in the cream so the flavour carries through, resulting in a deep, soulful dish that is just what’s called for in the winter months.
Ingredients
500g beef mince
2 Tbsp Kiwi Artisan truffle seasoning powder, plus extra for garnishing
125ml cream
2 Tbsp olive oil
1 onion, sliced
250g brown mushrooms, sliced
250ml whole milk
125ml red wine (optional)
500ml beef stock
400g La Molisana maccheroni
25g parmesan, grated, plus extra for shaving over the top
A good handful parsley leaves
Method
Put the beef in a bowl and sprinkle with 1 tablespoon truffle seasoning powder. Put the remaining truffle seasoning powder into the cream.
In a large wide pan, add half the oil and fry the beef mince with a sprinkle of salt until browned, approx 5-6 minutes, breaking up any lumps as you do so.
Add the onion and mushrooms and cook for 8-10 minutes, stirring as you do so, until they are both browned.
Add the milk to the pan, cook over a low heat until the liquid has mostly disappeared, approximately 15 minutes, then add the wine and repeat. Add the beef stock and continue cooking until the meat is tender and most of the liquid has disappeared, approximately 20 minutes.This can be done ahead of time and reheated.
Add the cream, cook for 5 minutes until lightly thickened. Taste and adjust seasoning if required.
In a large pot of boiling salted water, cook the pasta until al dente, drain and reserve a little of the cooking water.
Add the pasta to the pan and cook in the sauce for 1 minute, adding a little of the cooking water if required to loosen. Add the grated parmesan, parsley, season with black pepper. Serve with more shaved parmesan.