FitFastCook

This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

Heat a large casserole pot , add the oil and gently fry the onion , add the 2 peppers , carrot , courgette and aubergine in batches ,

Stirring each time so they all get coated in the oil

Stirring in the garlic and fresh tomatoes and continue to stir and break down all the vegetables slowly for a few minutes.

Add the tomato purée , 1 pint of veggie stock and stir , reduce the heat and add the lid and simmer for 10 minutes.

Remove the Lid and give a good stir , add the drained borlotti beans , add black pepper to taste then allow to reduce for 20 mins.

While that’s cooking , make the pasta

Mac and cheese

Add 300g of macaroni to a large pan and add enough hot water to cover fully ( I used 1ltr) stirring so it doesn’t stick to the bottom , cook for around 13 minutes until aldente but not too soft as it will continue to cook in the pan , remove and rinse with water and drain.

Heat a small sauce pan , add the butter and melt , then add the flour and whisk.

Immediately add the milk bit by bit , whisk continuously until thick then add the mustard and stir , then add the cheese and gently bring to a bubble , melting until smooth.

Add most of the sauce to the drained pasta in a sieve and mix, reserving some to pour over once you have added to your dish

Add the ragu to a large rectangle serving dish , top with the Mac and cheese , then finish with the Remaining sauce and decorate with basil or parsley and black pepper.