6 hour slow cooked ragu stuffed pasta shells with béchamel. Trust me when I tell you, nothing will compare to this… Ragu is another dish that seems intimating but really isn’t. The prep is soooo easy and uses an incredibly cheap piece of meat. Ingredients: Ragu: 300g jumbo pasta shells 400g chuck roast, cubed 3 tbsp olive oil 1 large onion, finely diced 2 ribs celery, finely diced 1 carrot, finely diced 3 garlic cloves, minced 1 tsp thyme 2 tbsp tomato paste 400ml diced tomatoes 2 stock pots 2-3 bay leaves Salt and pepper Bechamel: 2 tbsp butter 2 tbsp flour 2-3 cups milk Lots of salt to taste Shredded mozzarella Parmesan Method: 1. Pat the beef dry before salting heavily on both sides. 2. In a pot on medium to high heat, sear the beef off on both sides. 3. Once the meat has colour, remove from the pot and lower to a medium heat. 4. Add the mirepoix and saute with salt and pepper until softened. 5. Once softened, add the thyme and garlic and cook until fragrant. 6. ...