500g (1 lb) beef chuck steak, cut into 2cm (just under 1”) dice
1 small brown onion, peeled, diced
3 cloves garlic, roughly chopped
1 carrot, peeled, finely diced
1 small eggplant, cut into 2cm (just under 1”) dice
4-5 thyme sprigs
1 tbsp tomato paste
1 x 400ml (13.5 fl oz) tin of whole canned tomatoes
1 cup tomato passata
1 cup red wine (optional)
½ cup water (add an extra 1 cup of not using wine)
3 beef stock cubes
⅓ cup whole milk
1½ tsp sea salt flakes
grated parmesan cheese, to serve
Pasta dough
2 cups “00” flour, plus extra for sprinkling
1 tsp cooking salt
3 whole eggs
2 egg yolks
1 tbsp olive oil, plus extra for drizzling
semolina, for dusting
Question
Hi marion,
Would you recommend following same instructions to use slow cooker if I don’t have a breadmaker?
Response from Marion's Kitchen
Thanks so much for your question. For the beef ragu, you could absolutely use the stovetop to get the same sort of result. You could also use a slow cooker on med-high heat. Hope this helps!