Azoresgal~Life on an Island

We just changed our clocks back an hour, the days are now shorter, and the nights a little cooler, so around here we are now in comfort food mode.  Enter this really simple and delicious one-pot meat sauce, Beef Ragu.   The ragu cooks low and slow, all the flavours marry, and the beef ends up fork tender. Making it perfect  for being served with your favourite pasta( I made fresh pappardelle ), or over creamy polenta. I don't think it's something you would make after rushing back from a long day at  work, but instead make it for a lazy weekend at home, it just ticks off all the boxes for comfort food! Beef Ragu Approximately 3 pounds (1.35kg) Beef brisket, or similar cut of meat (slow cooking) 5 Tbsp olive oil 2 small onions, finely diced 5 cloves of garlic, finely chopped 1 cup of celery, finely diced (4-5 stalks) 1 cup Carrot, finely diced (1-2 medium carrots) 2 cups (500ml) red wine, divided 3 cups (750ml) beef stock/broth 1 28oz (800g) can of ...

Though fresh pasta might require you to spend a little more time in your kitchen, the effort is so worth it. It is  very satisfying to eat a plate of pasta that you've created from scratch. Yes, perhaps store bought is cheaper, and alot faster, but this really is a labor of love. The tricky part, can be the pasta machine itself, but be patient, once you get the hang of it, things will go smoothly. If you don't have a pasta machine, the dough can be rolled out, and then cut free-style, makes for less clean up too. 2 cups unbleached all-purpose flour 3 eggs 1/2 teaspoon salt 1 tablespoon olive oil Directions Put the flour and salt into the bowl of a food processor. Pulse a couple of times to combine. Add the eggs and olive oil to the food processor and turn on, letting run for about 30 seconds until the dough comes together around the blades. If it is dry and pebbly looking, add one tsp of water at a time and pulse. If it...