Beef Ragu Pasta Helper

Instructions

• 1

  Insert the wire rack into position 8. Select Phase Cook for P1 and set the oven to Roast, Convection, 300°F, for 2 hours. Press Confirm for P2 and set the oven to Roast, Convection, 350°F, for 30 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Heat the oil in a 10-inch (5½-quart) Dutch oven, over high heat. Add the beef and cook, stirring for 5 minutes, or until browned all over.

• 3

  Add the onion, carrot, celery and garlic and cook, stirring for 3 minutes, or until the onion is starting to soften. Stir in the salt and thyme, then add the tomato paste and stir for 1 minute to coat.

• 4

  Add the vinegar and stir, scraping the base of the pan for 1 minute to deglaze. Add the tomatoes and 1 cup of the stock, bring to a boil and cover.

• 5

  Once preheated, place the pot in the oven and roast for 2 hours in P1. When the oven signals at the end of P1, carefully remove the lid, add the remaining ½ cup stock, stir in the pasta, cover and continue cooking. The oven will automatically switch to P2.

• 6

  The pasta should be al dente and the beef tender. If not, cook it a little longer.

• 7

  Remove from the oven and carefully remove the lid. Add the crème fraîche and parmesan and stir. Add the parsley and season with salt and pepper.

• 8

  Serve sprinkled with parmesan and parsley.