40 mins
2.5 hours
6
Ingredients
For the ragu:
400g lean diced Scotch Beef PGI
30g plain flour
2tbsp rapeseed oil
200g tomato passata
200ml red wine
200ml low salt beef stock
Salt and pepper
For the mac and cheese:
25g butter
A pinch of ground nutmeg
25g plain flour
600ml milk
1tsp English mustard
200g mature cheddar cheese or cheese of your choice, grated
250g macaroni or rigatoni pasta
Cooking Method
This recipe is a great way to use up leftovers from the Christmas cheeseboard.