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One Pot Chilli Beef Ragu with Pasta

By Adrian Richardson

One Pot Chilli Beef Ragu with Pasta By Adrian Richardson

Preparation : 10 min Resting : -
Cooking : 55 min Equipment :
Difficulty :
Rating :
 12 rates
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Programmes : accessories :

Serves 6 :
500 g beef rump, diced
1 onion, roughly chopped
3 cloves garlic, chopped
2 tbsp chopped fresh chilli, sliced
1 tbsp dried chilli
1 tbsp cumin seed
1 tbsp coriander seed
1 tbsp smoked paprika
1/4 cup olive oil
½ cup basil leaves, washed and picked
½ cup coriander leaves, washed and picked
½ cup red peppers, peeled, de seeded and pureed, roasted or fresh
1 ½ cups tomato pasata
½ cup red wine
1 cup beef stock (can substitute with chicken stock or water)
350 g pasta (shells)
1Pour olive oil into the Cook Expert metal bowl. Put in chopped onions, garlic, and chopped chilli. Add spices, diced meat, and season with salt and pepper.
2Put glass lid on Cook Expert and lock into place. To sweat the meat, onion, and spices select the EXPERT function and press OK. Set the speed to 1A, the temperature to 140 degrees Celsius, and set time to 5 minutes. Press AUTO.
3When the 5 minutes has expired, remove the glass lid and add the pureed red peppers, tomato pasata, red wine, stock, coriander, basil, and another pinch of salt. Replace the glass lid and lock into place.
4Select the Cooking function and press OK. Select the SIMMER function and press OK. Set time to 40 minutes*, speed to 1A, and set temperature to 100°C (*or until tender)
5When the 40 minutes has expired, remove the glass lid, and add pasta to the metal bowl, stirring in with a wooden spoon.
6Replace glass lid and lock into place. Select the SIMMER function for 12 minutes or until pasta is al dente. Leave on automatic temperature and press AUTO.
7Once cooked, serve in bowls, garnished with fresh basil.
© Video and recipe by Good Chef Bad Chef

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Christina Williamson



One of my favourite recepies. I cook it using lamb instead of beef, delicious!


A perfect winter dinner and goes nicely with a glass of red. I simmered for 35mins and left the temperature at 95 degrees and the meat was tender. Great dish!


Flavours were nice but meat turned it quite tough, I used rump steak diced as per recipe


Family love this recipe. Very easy and taste great!!


Fantastic! Great base flavour and so easy.