Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3605 / 863
Fats (g)
28.9
of which saturated (g)
11.6
Carbohydrates (g)
96
of which sugars (g)
17.8
Fibers (g)
9.3
Proteins (g)
54.9
Salt (g)
4.3
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Bring a large pot of salted water to the boil.
Peel and finely chop the brown onion.
Peel and mince the garlic.
Peel and finely dice the carrot.
Chop the cherrytomatoes in half.
Tip!If cooking for kids, set aside a portion of halved cherry tomatoes.
2 Fry
Heat a large pan over a medium-high heat with a drizzle of oil.
Once hot, fry the onion, carrot and tomatoes with a pinch of salt for 5-6 min or until softened.
Add the garlic, driedoregano and tomatopaste and fry for 1 min further.
3 Simmer
Add the pulledbeef, measuredwater, 0.5 beefstockcube and milk to the pan.
Cover with a lid, reduce the heat to low and simmer, stirring occasionally, for 15 min.
Remove from the heat and season with salt and pepper to taste.
Tip!If the stew thickens too much, add a splash of water.
4 Boil pasta
Once the water is boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking.
Reserve a cup of pastawater and drain.
Tip!Drizzle the cooked pasta with a bit of oil to prevent them from sticking.
5 Prep basil
Meanwhile, pick the basil leaves.
Finely chop half, and reserve the rest for garnish.
6 Serve
Once cooked, stir the choppedbasil, cooked pasta and butter through the ragu.
Add a splash of the reserved pastawater if needed.
Serve the PulledBeefRaguFettuccine topped with grated Parmesan.
Garnish with the basilleaves.
Tip!If cooking for kids, serve the beef ragu, cooked pasta and cherry tomatoes separately. Serve the grated Parmesan and chopped basil as 'sprinkles' to the side.