Pulled Beef Ragu with Fettuccine

Ragù is a slow cooked beef-based sauce, commonly served with pasta. To speed things up (slow cooking beef takes long!), we're using pulled beef!
Cals 931 · Prot 45 · Carbs 138 · Fat 19
Family-Friendly
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30 min
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Ragù is a slow cooked beef-based sauce, commonly served with pasta. To speed things up (slow cooking beef takes long!), we're using pulled beef!
Cals 931 · Prot 45 · Carbs 138 · Fat 19
Family-Friendly
Try Hello Chef Now
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Ingredients
Number of People:
Ragu
Pulled beef
200 Grams
Brown onion
1 Piece
Garlic cloves
3 Pieces
Carrot
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Tomato paste
70 Grams
Chopped tomatoes
400 Grams
Brown sugar
5 Grams
Water
200 ML
Beef stock cube
1 Piece
Dried bay leaves
2 Pieces
Red vinegar
30 ML
Marmite
8 Grams
Black pepper
0.5 Tsp
Salted butter
20 Grams
To serve
Fresh parsley
15 Grams
Parmesan
30 Grams
Fettuccine
250 Grams

Tips for fussy eaters

Serve the pasta and sauce separately!

Pro tip

If you're feeling really chef-y, heat your plates up in a warm oven or in hot water just before serving!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep

Peel and dice the onion. Peel and mince the garlic. Peel and finely dice the carrot
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2 Fry base

Heat a large saucepan over a medium heat with a drizzle of oil. Once hot, add the onion and carrot with a pinch of salt and cook for 5-6 min or until softened. Add the garlic and tomato paste. Fry for 1 min further.
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3 Add and simmer

Add the pulled beef, chopped tomatoessugar, measured waterstock cube, bay leaves, red vinegar, marmitesalt and pepper. Cover with a lid, reduce the heat to low and simmer for 15 min, stirring occasionally. If the stew thickens too much, add a splash of water. 
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4 Boil pasta

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.
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5 Prep toppings

Finely chop the parsley leaves. Grate the Parmesan.
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6 Serve

Stir the butter through the ragu. Once cooked, toss the fettuccine through the ragu. Divide among bowls and garnish with the parsley and Parmesan.

Tips for fussy eaters

Serve the pasta and sauce separately!

Pro tip

If you're feeling really chef-y, heat your plates up in a warm oven or in hot water just before serving!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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