Pulled Beef Ragu with Fettucine

Chef's choice
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!
Cooking time: 30 min
Cals 786 · Prot 39 · Carbs 105 · Fat 20
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Pulled beef
200 Grams
Brown onion
1 Piece
Garlic cloves
2 Piece
1 Piece
Cherry tomatoes
150 Grams
Dried oregano
2 Grams
Tomato paste
50 Grams
100 ML
Beef stock cube
1 Piece
Whole milk
100 ML
Black pepper
0.5 Tsp

To serve

200 Grams
1 Tsp
Fresh basil
15 Grams
30 Grams
Salted butter
20 Grams


1 Prep
Peel and dice the onion. Peel and finely slice the garlic. Peel and finely dice the carrot. Halve the cherry tomatoes.
2 Fry
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 dried oregano and cook for 1 min further.
3 Simmer
Add the pulled beef, tomato paste,measured waterstock cube, 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.
6 Serve
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!
Pro tip
Cooking the ragu with milk adds depth of flavour and tones down any acidity!

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