Pulled Beef Ragu with Fettucine

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!
584 Reviews
Cals 862 · Prot 52 · Carbs 100 · Fat 28
Chef's choice
Family-Friendly
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30 min
Pulled Beef Ragu with Fettucine
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!
584 Reviews
Cals 862 · Prot 52 · Carbs 100 · Fat 28
Chef's choice
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Ragu
Pulled beef
200 Grams
Brown onion
1 Piece
Garlic cloves
2 Piece
Carrot
1 Piece
Cherry tomatoes
150 Grams
Dried oregano
2 Grams
Tomato paste
50 Grams
Water
100 ML
Beef stock cube
1 Piece
Whole milk 4*
100 ML
Black pepper
0.5 Tsp
To serve
Fettuccine 5*10*
200 Grams
Salt
1 Tsp
Fresh basil
15 Grams
Parmesan 4*
30 Grams
Salted butter 4*
20 Grams

Allergens

*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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Peel and dice the onion. Peel and finely slice the garlic. Peel and finely dice the carrot. Halve the cherry tomatoes.
Fry

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.
Simmer

3 Simmer

Add the pulled beef, tomato paste,measured water, stock 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.
Boil pasta

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.
Prep garnish

5 Prep garnish

Meanwhile, pick some basil leaves for garnish. Chop the rest of the basil. Grate the Parmesan.
Serve

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.
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