Ingredients
Rague- 5kg minced beef
- 1/2 bulb of garlic
- 4 tablespoons tomato puree
- Plum tomatoes
- 1/2 bunch oregano
- 1 large chopped onion
- 3 tablespoons extra virgin olive oil
- 1.5 tablespoons plain flour
- Salt & pepper
- 250g dried pasta sheets
Ingredients
Pesto- 50g grated Pecorino or Berkswell
- 50g walnut halves
- 1 cloves crushed garlic
- 1/2 bunch flat parsley
- ½ bunch basil leaves
- Extra virgin olive oil
- Blitz all these ingredients in food processor
Ingredients
Bechamel Sauce- 1/2 large chopped onion
- 2 cloves
- 1 cloves crushed garlic
- 1 litres full fat milk
- 15g soft butter
- 5 mls extra virgin olive oil
- 50g plain flour
- Salt & pepper
Method
Rague:
- Sweat down onion, garlic and oregano in olive oil then add tomatoes and allow to break down till soft.
- Add the minced beef and cook for a further 5-10 minutes mixing until browned without burning.
- Add flour, salt, pepper and cover the mince with cold water, turn down the heat and lid it.
- Stir every 10 minutes remove lid and cook for 1 hour. Check seasoning and consistency and serve.
Bechamel Sauce:
- Sweat down chopped onion and garlic in butter and olive oil.
- Add flour and mix together without colouring.
- Add warm milk a ladle at a time until all the liquid is used; season with salt and pepper.