Pulled Beef Ragu with Fettuccine

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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!

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!

Cooking Time: 30 min

Cals 860 · Prot 24 · Carbs 130 · Fat 25

Ingredients

Number of people

Ragu

Pulled beef 250 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

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!

Cooking Time: 30 min

Cals 860 · Prot 24 · Carbs 130 · Fat 25

Instructions

photo

1 Prep

Peel and dice the onion. Peel and mince the garlic. Peel and finely dice the carrot

photo

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.

photo

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. 

photo

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.

photo

5 Prep toppings

Finely chop the parsley leaves. Grate the Parmesan.

photo

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!

Ingredients

Number of people

Ragu

Pulled beef 250 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
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