Serves 6

Ingredients:

• Butter, 60 grams
• Onion, 1 (finely chopped)
• Carrot, 1 (finely diced)
• Streaky Bacon, 90 grams (chopped)
• Minced Beef, 225 grams
• Minced Pork, 225 grams (you can substitute with beef as well)
• Dried Oregano, ¼ teaspoon
• Dry White Wine, 125ml
• Milk, 185ml
• Chopped Tomatoes, 1 can (approx. 400 grams)
• Beef Stock, 250ml or Beef broth powder, 4 tablespoons

Instructions:

1. In a 3.0L Thermos® Shuttle Chef® inner pot, heat butter over medium heat, add onion, carrot, bacon and cook for 6-8 minutes, stirring occasionally.
2. Add minced beef, minced pork and oregano. Season with ½ teaspoon of salt and pepper and cook until meat has changed colour.
3. Add in dry white wine, increase to medium high heat, bring contents to boil and simmer for 2 to 3 minutes. When boiling, add in 125ml of milk, mix well and simmer for 5 minutes.
4. Add chopped tomatoes and 125ml of beef stock or 2 tablespoons of beef broth powder. Bring contents to a boil while stirring occasionally.
5. When boiling, close the inner pot lid and transfer it to the Shuttle Chef® outer pot. Let it sit aside for continue cooking at least 3 hours.
6. After 3 hours, place inner pot over medium heat, add remaining milk and beef stock/beef broth powder. Bring contents to a boil for 20 minutes to reduce sauce while stirring occasionally to prevent burning at the bottom
7. Serve with your favourite pasta!

Notes:

• This recipe is based on using a 3.0L Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.
• This recipe is also suitable for a 6.0L Shuttle Chef® TCRA-6000 where you may use one of the 3.0L inner pot to cook the Beef Ragu and the other 3.0L inner pot to cook penne pasta.
• Plain Penne Pasta (Serves 3 to 4)
  • Ingredients:
    • Penne Pasta, 2 cups
    • Olive Oil, 1 tablespoon
    • Salt, ½ teaspoon
  • Instructions:
    • In a 3.0L Shuttle Chef® inner pot, add water till 2/3 full, olive oil and salt. Bring to rapid boil and add in penne pasta.
    • Bring contents to a boil again. Close the inner pot lid and transfer it to the Shuttle Chef® outer pot. Let it sit aside to continue cooking for 16 minutes.
• When using the 6.0L Shuttle Chef®, for the first 3 hours, place the inner pot with Beef Ragu at the bottom of the outer pot, followed by the other inner pot filled with boiling hot water in. Closer to the end of the cooking time of the Beef Ragu, take out the inner pot with hot boiling water and cook the pasta accordingly to the steps above.   

Photos and recipe courtesy of Justine Ong from www.tings.sg.