Scotch Beef Ragu Mac and Cheese

For the beef ragu:

• Oven temperature – 180˚c / 160˚c fan / gas 4

  1

• Toss the beef in the flour and season then shake off any excess flour before adding to the pan

  2

• Heat a heavy based pan and fry the beef in the oil a little at a time until golden

  3

• Once beef is browned, add the passata, wine and stock

  4

• Bring to the boil and the place in the oven for 1 ½ - 2 hours until the beef is falling apart tender

  5

• Transfer to a serving dish and set aside to cool.

  6

For the mac and cheese:

• Melt the butter in a pan, add the flour and cook over a medium heat for one minute

  1

• Gradually add the milk a little at a time, mixing between additions until all the milk is added

  2

• Add the mustard, nutmeg and the cheese (retain a small amount to top the finished dish) and season if needed

  3

• Boil the pasta till al dente (cook for 2 minutes less than pack instructions)

  4

• Drain, then mix with the sauce

  5

To Finish:

• Oven temperature – 220˚c / 200˚c fan / gas 7

  1

• Place the ragu on the bottom of your serving dish then top with the pasta and sauce, and sprinkle with cheese

  2

• Bake in the oven for 20 minutes until golden and crisp on top

  3

• Allow to stand for 5 minutes before serving

  4

• Serve with a mixed leaf salad

  5

Slow cooker method for the ragu:

• Follow the first 4 steps as above

  1

• Once simmering transfer to the slow cooker and cook on low for 6 hours

  2

• When the beef is tender and falling apart, the ragu is ready

  3