All cooked in the same jug :-)
4 skinned, deboned chicken thighs, cubed (approx 2cm chunks)
1 medium to large onion, quartered
Half a bulb of garlic (peeled)
1 medium carrot sliced into 2-2cm chunks
Handful of celery sliced into 3-4cm chunks
Tblsp of vegetable stock powder
800g canned, diced tomato
2 tblsp of cooking oil
2 cups of regular pasta (we like to use penne)
Salt and pepper to taste
- Put chopping blade into the jug and you will NOT be needing the clear measuring cup for this recipe (i.e. lid needs to be able to 'vent' throughout cooking).
- Place onion, garlic, carrot and celery into the jug and chop by pressing 'pulse' 3 - 4 times.
- Scrape down the sides, pour in oil and cook for 3 minutes on 100 degrees, speed 1.
- Add chicken and cook for 10 minutes on 100 degrees, speed 1.
- Add tomatoes, salt and pepper (we skip the salt usually but add 1/2 teaspoon of pepper) and then top with water to ensure the whole content of the jug comes up to 2L mark and cook for 15 minutes on 100degrees, speed 1.
- Add pasta and cook for further 18 minutes on 70degrees, speed 1.
- Check the pasta to ensure it has been cooked and serve topped with your favourite cheese :-)
- This will give you the full 2L jug of ragu and pasta - enough for 4 hungry adults :-)
If you wish to 'bulk up' the meal (i.e. more than 4 mouth to feed) you can add into the steamer basket that goes on top of the jug your favourite veggies at the same time add tinned tomatoes to the jug, and place on top of the jug to steam them. Veggies will steam while the sauce is cooking and when the sauce and pasta are all done just combine them with the veg in a larger bowl.
If you find the pasta has not cooked completely just leave it covered (with the 'measuring cup' in) in the jug another 3-5 minutes until it reaches desired consistency (it requires no additional heat as the residual heat of the sauce will cook it further). Also, if you like your pasta 'al dente' make sure NOT to leave in jug for too long once cooking process has finished :-)
We use wheat pasta but millet pasta seems to work just as well... Rice pasta tends to get more shredded so if you want to try rice pasta try to reduce cooking time and let it spend more time cooking via 'absorption' method as described in note 2:-)
If you like your Ragu to have the 'traditional consistency' (i.e. meat to be shredded) just before you are to add pasta do the following:
(a) Allow the mixture to cool uncovered 5-10 and blitz it on speed 5-6 for 30 seconds or until desired consistency is achieved
(b) Cook for further 3 min on 100degrees, speed 1 (to recover temperature required for cooking pasta)
(c) Add pasta and cook as per original instructions (18 min on 70degrees, speed 1)