Dinner recipe
Family-friendly beef tomato ragu tossed with pasta, spinach, parmesan, and parsley.
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Ingredients
30cm 5l deep saute pan with lid, 5l pasta saucepan and colander, scales, measuring jug, grater, knife, board and clean probe thermometer
Method
For more than four servings, repeat batches of no more than four. Divide displayed ingredients and method totals between batches; keep 250g maximum meat batches, pan sizes and per-batch times fixed. Allow extra elapsed time. Finely dice the onion. Coarsely grate carrots, crush garlic, chop parsley and spinach, and grate Parmesan. Prepare the measured stock as described in the ingredient list.
Measure 7.5ml olive oil for the meat and divide between two equal batches. Heat each share in the 30cm 5l pan over medium-high heat. Cook beef in batches no larger than 250g for 8–10 minutes, breaking it into small crumbs, until browned. Check the thickest clumps reach 75°C for 30 seconds with a clean probe; continue cooking and recheck if needed. Remove cooked meat to a clean bowl.
Reduce heat to medium. Add remaining 7.5ml oil, all onion and carrots. Cook 10 minutes, stirring, until soft. Add all garlic, oregano, tomato puree and black pepper and stir 1 minute.
Add all chopped tomatoes and their juices, all prepared beef stock and all cooked meat with its juices. Simmer gently, uncovered, for 30–35 minutes, stirring regularly, until thick enough to coat pasta. Fold in all spinach and cook 3 minutes until wilted.
During the final 15 minutes of sauce simmering, bring 2500ml water to the boil in the 5l saucepan. Add all dry fusilli and boil 10–12 minutes or according to the packet, stirring, until tender with a little bite. Before draining, measure and reserve 100ml pasta water. Drain the pasta.
Toss all drained pasta into the sauce over low heat 2 minutes. Add reserved pasta water only if needed, 15ml at a time up to 100ml total, and discard any unused water. Divide between the intended servings and scatter over all Parmesan and all parsley.
