About this recipe:Tribute to a racing driver. Many years of creating different versions of this dish have brought me to this point - a real "blokes version" of a ragu and pasta mixed and baked with a crispy top best served in front of a tv whilst watching formula one with your mates.
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Method Prep:20min › Cook:3hr › Ready in:3hr20min
Warm a little oil in a frying pan over a medium heat. Add the onion, garlic, chilli and chorizo; give a good stir then lower the heat to medium-low, cover and cook for 10 minutes (stir occasionally so that the onions do not brown). Remove from the pan and set aside.
Place the flour in a bowl then add the beef steak cubes and lightly dust with plain flour, then fry in hot oil until brown on all sides, about 5 minutes.
In a separate frying pan, fry the beef mince and drain fat. Into one large saucepan combine the steak cubes, beef mince and onions. Pour in the lager then increase the heat to high and bring to the boil. Add the remaining ingredients, except the pasta, cheese and stuffing mix, and top off with water if necessary so that it just covers the ingredients.
Reduce to a low heat and stir occasionally so to not get anything stuck to the bottom. Top up with water as necessary and cook for a couple of hours minimum (I have left this going of up to four hours and it makes the taste / texture even better).
Preheat the oven to 190 C / Gas 5.
Season the ragu to taste and then add pasta shapes of your choice and bring back to the boil (make sure the mix is not too dry as the pasta needs to cook and soak up some water).
Empty mix into a warmed oven dish then sprinkle with cheese and then a light dusting of dry stuffing mix - this will crisp up in the oven.
Bake in the oven for half an hour-ish, although up to an hour or so is still fine, until the pasta is al dente, the cheese has melted and turned golden brown and the sauce has thickened. Remove from the oven and serve! Goes great with garlic bread.
Make the day before if you don't have the time on the day, seems to taste even better.