Mac 'n' cheese with rich beef ragu
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Ingredients
- 1 kg beef shin, cut into chunks
- 2 tbsp plain flour, seasoned really well
- olive oil
- 2 onions, finely chopped
- 3 carrots, grated
- 1 star anise
- 3 tbsp tomato purée
- 200ml beef stock
- 200ml red wine
- 200ml passata
- a bunch basil, chopped
MAC 'N' CHEESE
- 35g butter
- 35g plain flour
- 700ml whole milk
- 1 tsp English mustard powder
- 200g mature cheddar, grated
- 100g gruyère, grated
- 100g emmental, grated
- 250g macaroni
Method
- STEP 1
Heat the oven to 160C/fan 140C/gas 3. Start with the ragu. Toss the beef in the flour and shake off the excess. Heat a little oil in a heavy casserole then cook the beef chunks in small batches until they have a good colour on all sides, then scoop them out and do the next batch.
- STEP 2
Once all the beef has browned, tip it back into the casserole and add the onion, carrot and star anise. Cook, stirring for about 5 minutes, then stir in the tomato purée. Add the stock, wine and passata and bring to a simmer. Cover the pan with foil and put on a lid to create a seal. Transfer to the oven and cook for 3 hours, then check the beef is done – you want it to fall apart easily. If it doesn’t, put it back in the oven for another 30 minutes to an hour. Stir in the basil.
- STEP 3
Meanwhile, make the mac and cheese. Melt the butter in a pan then stir in the flour. Keep cooking and stirring for 3 minutes then gradually whisk in the milk to give a smooth sauce.
- STEP 4
Add the mustard powder, cheddar, gruyère, emmental and stir until melted. Season.
- STEP 5
Turn up the oven to 220C/fan 200C/gas 7. Cook the macaroni until just al dente then rinse under cold water and drain well. Mix with the cheese sauce.
- STEP 6
Spoon the ragu into a large baking dish. Top with the mac and cheese. Bake for 20-30 minutes until golden and bubbling. Rest for 5 minutes before serving.
