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The moment I opened my breadmaker and was greeted by the warm, rich scent of Beef Ragu, I knew I had stumbled upon something truly special. This is more than just a meal; it’s a comforting embrace on a chilly evening, a way to savor the weekend after a long week. Inspired by the idea of homemade pasta paired with a hearty sauce, I set out to create a dish that not only fills the belly but warms the heart.

Using the breadmaker for both the ragu and the pasta may seem unconventional, but I promise, this method makes it easier than you might think! Picture tender chunks of beef flavored with vibrant vegetables and aromatic thyme, all enveloped in delicious, homemade pasta that elevates the entire experience. Whether you’re a busy home cook or a seasoned chef, this Breadmaker Beef Ragu with Homemade Pasta will impress everyone at the dinner table. Let’s dive into this delightful culinary adventure together!

Why is Breadmaker Beef Ragu with Homemade Pasta a Must-Try?

Irresistible Flavor: The combination of tender beef, vibrant vegetables, and aromatic herbs creates a sauce that’s nothing short of divine.

Easy to Master: Using a breadmaker simplifies the cooking process, making home-cooked meals a breeze, even for beginners!

Homemade Comfort: Experience the satisfaction of crafting your own pasta, adding a personal touch that makes each bite special.

Crowd-Pleasing Delight: This dish is sure to impress family and friends, perfect for gatherings or a cozy night in.

Time-Saving Technique: With a total prep and cook time of just 3 hours, you can easily enjoy a gourmet meal without spending all day in the kitchen.

Let’s not forget to check out our guide on making homemade pasta for additional tips that will make your dish even more authentic!

Breadmaker Beef Ragu Ingredients

For the Ragu

500 g beef chuck steak – diced into 2cm cubes for maximum tenderness during cooking.
1 small brown onion – adds depth of flavor and sweetness to the sauce.
3 cloves garlic – roughly chopped to infuse the ragu with aromatic goodness.
1 carrot – finely diced for a hint of natural sweetness and texture.
1 small eggplant – diced to absorb flavors and add richness to the dish.
4-5 thyme sprigs – fresh thyme uplifts the overall taste of the ragu.
1 tbsp tomato paste – concentrates the tomato flavor and enhances the sauce’s richness.
1 x 400 ml tin of whole canned tomatoes – provides the base for a flavorful sauce.
1 cup tomato passata – smooth texture and fresh tomato flavor boost.
1 cup red wine (optional) – adds depth and complexity, substitute with water if desired.
½ cup water – balances the sauce; augment with more liquid if not using wine.
3 beef stock cubes – enhances the savory profile and adds richness.
⅓ cup whole milk – makes the ragu creamy and luscious.
1½ tsp sea salt flakes – seasoning that brings all the flavors together.

For the Pasta

2 cups “00” flour – ideal for homemade pasta providing a silky texture.
1 tsp cooking salt – enhances the flavor of the pasta dough.
3 whole eggs – integral for a rich, cohesive pasta dough.
2 egg yolks – adds richness and enhances the pasta’s color.
1 tbsp olive oil – prevents the dough from being too sticky while enriching it.
Semolina – for dusting, ensuring the pasta doesn’t stick together while drying.

Delve into creating a memorable meal with these Breadmaker Beef Ragu with Homemade Pasta ingredients!

How to Make Breadmaker Beef Ragu with Homemade Pasta

Prepare the Ragu: In the breadmaker basket, combine beef, onion, garlic, carrot, eggplant, thyme, tomato paste, canned tomatoes, passata, red wine, water, and stock cubes. Select the Jam Setting and cook for 90 minutes. Then, add the milk, close the lid, and cook for another hour until the beef is tender and everything melds beautifully. Transfer to a bowl and set aside.
Make the Pasta Dough: Place flour, eggs, olive oil, and salt into the prepped basket of the breadmaker. Choose the manual Bread Kneading function for 20 minutes. Once done, transfer the dough to a floured surface and shape it into a ball. Wrap in cling film and refrigerate for 30 minutes.
Roll Out the Pasta: After chilling, dust a clean surface with semolina. Divide the dough into 4 sections. Roll out one piece at a time to a 1–2mm thickness, dusting with extra flour as needed. Cut into 2–3cm-wide strips and place them on a cooling rack or floured tray for about 5 minutes to slightly dry.
Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook for about 4 minutes, or until just al dente. Strain and transfer the pasta to a serving plate.
Serve the Dish: Reheat the ragu and spoon it generously over the pasta. Drizzle with a touch of olive oil and sprinkle with grated parmesan cheese. Serve immediately for a warm, comforting meal!

Optional: Garnish with fresh thyme for a lovely presentation.

Exact quantities are listed in the recipe card below.

What to Serve with Breadmaker Beef Ragu with Homemade Pasta?

Nothing completes the rich flavors of your meal like the perfect accompaniments that elevate your dining experience.

Garlic Bread: The buttery, toasted goodness of garlic bread adds a crunchy contrast to the tender ragu, perfect for soaking up every last drop of sauce.
Caesar Salad: Crisp romaine, crunchy croutons, and a tangy dressing provide a refreshing foil to the rich meat sauce, balancing out the meal beautifully.
Roasted Vegetables: A medley of seasonal vegetables roasted to caramelized perfection complements the hearty ragu and adds colorful, wholesome elements to the plate.
Sautéed Greens: Lightly sautéed spinach or kale drizzled with olive oil and garlic enhances the nutritional value of your meal and adds a touch of vibrant green.
Red Wine: A glass of deep red wine elevates the entire experience, accentuating the flavors of the beef and complementing the ragu’s richness perfectly.
Tiramisu: End your meal with a slice of classic tiramisu to carry that coffee and cocoa spirit through dessert. It’s a delightful sweet contrast to the savory ragu.

Creating a harmonious meal paired with your Breadmaker Beef Ragu with Homemade Pasta will surely leave everyone asking for seconds!

Make Ahead Options

These Breadmaker Beef Ragu with Homemade Pasta are perfect for meal prep enthusiasts! You can prepare the ragu up to 3 days in advance; simply let it cool completely, then transfer it to an airtight container and refrigerate. The fresh pasta can be made ahead too—just roll it out and let the strips dry before placing them in a single layer in an airtight container with parchment paper between the layers; they’ll stay fresh for up to 24 hours in the fridge. When you’re ready to serve, reheat the ragu on the stove while you cook the pasta for about 4 minutes, and enjoy restaurant-quality homemade results with minimal effort!

Breadmaker Beef Ragu Variations

Feel free to explore these delightful twists and adjustments to make the dish truly your own!

Vegetarian: Substitute beef with lentils or mushrooms for a hearty, plant-based option. Cook until flavors meld, and enjoy the rich umami.
Gluten-Free: Use a gluten-free flour blend instead of “00” flour to craft your pasta. Just be mindful of the moisture, as some blends may require adjustments.
Extra Veggies: Toss in some chopped zucchini or spinach towards the end of cooking for an added nutritional boost and vibrant color.
Spicy Kick: Add red pepper flakes or a few sliced jalapeños to the ragu to infuse a warm, exciting heat that elevates the dish.
Herb Infusion: Experiment with fresh basil or oregano instead of thyme for a different aromatic profile, enchanting your taste buds anew.
Wine-Free: Replace the red wine with beef broth for depth without alcohol, maintaining a rich flavor that everyone will love.
Cheesy Bliss: Mix in some ricotta cheese to the ragu just before serving for added creaminess, making every bite perfectly luscious.
Pasta Shape: Instead of strips, try making ravioli filled with cheese or veggies for a delightful bite that pairs wonderfully with the ragu.

Let your culinary creativity shine through these variations, and enjoy this comforting dish in a new light!

Expert Tips for Breadmaker Beef Ragu with Homemade Pasta

Choose Quality Meat: Select fresh, well-marbled beef chuck for the ragu; it becomes tender and flavorful during cooking.
Cook with Patience: Allow the ragu to simmer properly in the breadmaker to enhance the flavors; rushing this step can lead to a bland dish.
Egg Freshness Matters: When making pasta, use the freshest eggs you can find; they produce richer, more flavorful dough.
Adjust Thickness: If the ragu seems too thick, add a bit of water until you reach your desired consistency without compromising flavor.
Don’t Skip the Chill: Refrigerate the pasta dough for 30 minutes; this resting period improves the texture, making it easier to roll out.
Taste as You Go: Always taste and adjust seasoning in your ragu; this ensures the final dish meets your flavor preferences.

Enjoy every bite of your Breadmaker Beef Ragu with Homemade Pasta by following these helpful tips!

How to Store and Freeze Breadmaker Beef Ragu with Homemade Pasta

Fridge: Store leftover Breadmaker Beef Ragu in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.

Freezer: To freeze, portion the ragu into separate containers, ensuring they are airtight. It can be stored for up to 3 months. Thaw in the fridge overnight before reheating.

Pasta Storage: Fresh pasta can be placed in a floured container and stored in the fridge for up to 2 days. Alternatively, freeze fresh pasta on a tray and transfer to a bag once solid, using within 2 months.

Reheating: For best results, reheat the ragu on the stovetop over low heat, adding a splash of water or broth if thickened. The pasta can be briefly boiled or microwaved to warm it up.

Breadmaker Beef Ragu with Homemade Pasta Recipe FAQs

How do I choose the right beef for my ragu?
Absolutely! For the best results, look for a well-marbled beef chuck steak. The fat will render during cooking, keeping the meat tender and flavorful. Avoid lean cuts, as they may dry out.

How should I store leftovers?
Leftover Breadmaker Beef Ragu can be stored in an airtight container in the fridge for up to 3 days. Make sure it’s completely cooled before sealing to maintain freshness. To reheat, simply warm on the stovetop or microwave until heated through.

Can I freeze the ragu? If so, how?
Very! To freeze your ragu, portion it into airtight containers. It can last up to 3 months in the freezer. When you’re ready to enjoy, just thaw it in the fridge overnight and reheat on the stovetop. For best results, add a bit of water to restore moisture during reheating.

What about the fresh pasta? How do I store or freeze it?
I often make extra pasta! Fresh pasta can be stored in the fridge for up to 2 days. For long-term storage, freeze the pasta by spreading it out on a tray to harden first, and once solid, transfer it to a zip-top bag. This way, it can stay fresh for up to 2 months.

What if my ragu is too thick or too thin?
No worries! If your ragu seems thick, simply add a splash of water or broth to thin it out while reheating. If it’s too thin, let it simmer a bit longer on the stovetop to reduce and concentrate flavors. Adjusting at the end is key to getting the right consistency.

Are there any dietary considerations I should be aware of?
Definitely important! If you’re cooking for someone with allergies, be mindful of the red wine, beef stock cubes, and cheese, as they may contain allergens. For a vegetarian alternative, consider using mushroom stock and omitting the meat entirely, replacing it with hearty mushrooms and lentils for a satisfying ragu.

Enjoy this delightful experience with the Breadmaker Beef Ragu with Homemade Pasta Recipe FAQs for all your culinary inquiries!