Photo shows the Regular dish Beef Orecchiette with Tuscan Slow Cooked Beef — Minced & Moist IDDSI Level 5 · Minced & Moist Draft — Requires Review
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7 Regular Level 7 Recipe book original 7EC Easy to Chew Level 7EC Draft — Requires Review 6 Soft & Bite-Sized Level 6 Draft — Requires Review 5 Minced & Moist Level 5 Draft — Requires Review 4 Pureed Level 4 Draft — Requires Review
AI-drafted texture method — not from the recipe book and not clinically approved. Texture suitability should be confirmed according to the resident's individual swallowing and dietary requirements and the facility's clinical/dietetic processes.
Minced moist Tuscan beef and pasta bound with smooth tomato sauce; approximately 50 serves.
Ingredients Beef chuck, diced, trimmed of gristle and tough connective tissue 5500g Olive oil 100g Garlic, crushed 125g Red wine 200g Onions, finely diced 1000g Celery, strings removed, finely diced 1000g Carrot, peeled, finely diced 1000g Canned crushed tomatoes, sieved to remove skins and seeds 1300g Tomato paste 200g Flat-leaf parsley, stalks removed, finely chopped 150g Bay leaves 6; remove after cooking Beef stock 800g Orecchiette pasta, cooked weight 4500g Parmesan, finely grated 250g; standardised quantity for the original unquantified garnish, melted into sauce Additional beef stock 1000g, available as needed Suitable food thickener, as per manufacturer’s instructions, if required Raw parsley garnish and optional salad or green vegetable accompaniment omitted; any replacement side requires separate texture assessment Retain wheat/gluten and milk allergen declarations; check pasta for egg and stock, wine and thickener for other declared allergens Final texture Soft, moist, cohesive mince with beef and pasta particles no larger than 4mm, bound by thick smooth sauce without stickiness or liquid separation.
Sauce, gravy & liquid Generous thick, smooth tomato–beef sauce binds the minced beef and pasta. Reserved stock must be incorporated fully, with no free thin liquid.
IDDSI Level 5 requirements Pieces no larger than 4mm (fits between fork prongs). Moist and cohesive, served in thick smooth sauce; no thin liquid. Holds on a tilted spoon and slides off with little residue. Preparation 1 Trim beef and remove vegetable strings, stalks, skins and seeds. 2 Prepare equipment to mince beef and pasta separately and blend the vegetable sauce. 3 Omit all loose garnishes and raw salad. Cooking 1 Sear beef in half the oil at 230°C for 10 minutes without creating a hard crust. 2 Add half the garlic and wine; cook another 10 minutes. 3 Soften vegetables with remaining oil and garlic; add tomatoes, paste, parsley, bay leaves and stock. 4 Combine with beef, cover and steam-bake at 92°C with 70% steam for 10–15 hours, using the kitchen’s validated food-safety process. 5 Remove bay leaves and lift beef from sauce. Blend sauce, sieve fibres and melt parmesan into it. 6 Cook pasta until very soft, drain and keep moist. Texture modification 1 Mince tender beef across the grain to particles no larger than 4mm; remove any resistant fibres. 2 Finely chop softened pasta to particles no larger than 4mm; avoid processing into a sticky paste. 3 Combine minced beef and pasta with generous smooth sauce until moist and cohesive. 4 Adjust with reserved stock and thickener as needed; allow thickener to hydrate before testing. 5 Ensure no whole shells, long meat strands, dry crumbs or separate thin liquid remain. Serving & plating 1 Spoon into approximately 50 soft, moist portions without firm compression. 2 Use only matching thick smooth sauce; omit loose cheese, parsley and unassessed sides. 3 Hold covered above 60°C under the kitchen’s food-safety procedure; retest before service. IDDSI testing to perform 1 Use the approximately 4mm gaps between fork prongs to check beef and pasta particle size; verify larger-looking particles with a ruler. 2 Press particles with a fork; they must squash easily without resistant meat fibres or firm pasta. 3 Perform the fork drip test: the mixture should sit in a mound on the fork, without liquid dripping through. 4 Perform the spoon tilt test: the portion should hold together and slide off readily, leaving little residue rather than sticking. 5 Repeat after holding; correct dryness, gumminess or separated liquid before serving. IDDSI testing & verification Level 5 — Minced & Moist. Saved on this device only until staff logins are added.
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Photo shows the Regular dish
