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 ready-pulled beef!
Cals 640 · Prot 28 · Carbs 95 · Fat 17
Tips for Kids
30 min
Ragù is a slow cooked beef-based sauce, commonly served with pasta. To speed things up (slow cooking beef takes long!), we're using ready-pulled beef!
Cals 640 · Prot 28 · Carbs 95 · Fat 17
Tips for Kids
Ingredients
Ragu
Pulled beef
200 Grams
Brown onion
1 Piece
Garlic cloves
2 Piece
Carrot
1 Piece
Cherry tomatoes
150 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Dried oregano
2 Grams
Tomato paste
30 Grams
Water
100 ML
Beef stock cube
9*11*15*
0.5 Piece
Whole milk
4*
100 ML
Black pepper
0.5 Tsp
To serve
Fettuccine
5*9*10*11*
200 Grams
Fresh basil
15 Grams
Butter
4*
20 Grams
Grated Parmesan
4*
30 Grams
Allergens
*9 Soya, *11 Gluten, *15 Celery, *4 Milk, *5 Eggs, *10 Wheat
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) | 2672 / 640 |
| Fats (g) | 17 |
| of which saturated (g) | 6.6 |
| Carbohydrates (g) | 95 |
| of which sugars (g) | 17.8 |
| Fibers (g) | 9.2 |
| Proteins (g) | 28.3 |
| Salt (g) | 2.5 |
*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 cherry tomatoes 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, dried oregano and tomato paste and fry for 1 min further.
3 Simmer
- Add the pulled beef, measured water, 0.5 beef stock cube 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 pasta water 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 chopped basil, cooked pasta and butter through the ragu.
- Add a splash of the reserved pasta water if needed.
- Serve the Pulled Beef Ragu Fettuccine topped with grated Parmesan.
- Garnish with the basil leaves.
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.
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