Pasta Maldonado

    Pasta Maldonado

    3saves
    3hr20min


    1 person made this

    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.

    Brookat34 Middlesex, England, UK

    Ingredients
    Serves: 8 

    • oil, as needed for cooking
    • 1 onion, finely chopped
    • 2 garlic cloves, minced
    • 2 mild chillies, minced
    • 50g finely diced chorizo
    • 300g beef steak, cut into chunks
    • 1 to 2 tablespoons plain flour
    • 750g mince beef
    • 1 can lager of your choice
    • 1 beef stock cube, crumbled
    • dried basil or oregano, to taste
    • 2 tubes tomato puree
    • BBQ Tabasco®, to taste
    • 2 sticks celery, sliced
    • 2 large carrots, grated
    • a few glugs red wine
    • 400 to 500g dried pasta of your choice
    • 1 to 2 handfuls grated cheese, of your choice
    • 2 to 3 tablespoons shop-bought dried stuffing mix

    Method
    Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

    1. 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.
    2. 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.
    3. 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.
    4. 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).
    5. Preheat the oven to 190 C / Gas 5.
    6. 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).
    7. 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.
    8. 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.

    Tip

    Make the day before if you don't have the time on the day, seems to taste even better.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate