The concept of this dish is simple:
Boil and cook pasta per packaging instructions
Panfry minced beef in a stock pot, add half a teaspoon of salt and a teaspoon of mustard
Mix in the leftover vegetables in the fish stock from yesterday and 2 cups of stock
Pressure cook at high for 2 mins then let it sit until pressure is released
In a separate bowl, add one tablespoon of flour, stir in two ladles of the sauce from the ragu and mix to dissolve the flour
Pour the flour slurry into the stockpot as a thickener, then bring to a boil until it reduces to your desired consistency
Pro tip: a nappé consistency will be great for this ragu. It is when the sauce coats the back of a large spoon, and you can draw a clean line through it with a finger. That said, go wild! It’s your dish!
Happy cooking 🍖