Peel and dice the onion. Peel and finely slice the garlic. Peel and finely dice the carrot. Halve the cherrytomatoes.
Heat a large saucepan over a medium heat with a drizzle of oil. Once hot, add the onion, carrot and tomatoes with a pinch of salt and cook for 5-6 min or until softened. Add the garlic and driedoregano and cook for 1 min further.
Add the pulledbeef, tomatopaste,measuredwater, stockcube, milk, salt 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.
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 and reserve a cup of pasta water.
5 Prep garnish
Meanwhile, pick some basil leaves for garnish. Chop the rest of the basil. Grate the Parmesan.
Once cooked, stir the chopped basil, drained pasta and butter through the ragu. Add a splash of pasta water if needed. Divide amongst bowls and top with the grated Parmesan and reserved basil leaves.
Tips for fussy eaters
Serve the pasta and sauce separately!
Cooking the ragu with milk adds depth of flavour and tones down any acidity!
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