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Italian Recipes

Easy Pulled Beef Ragu and Fresh Tagliatelle

Easy Pulled Beef Ragu and Fresh Tagliatelle

Easy Pulled Beef Ragu and Fresh Tagliatelle

with Oven-Ready Garlic Baguettes

Sam RichardsPublished on December 19, 2023

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This Easy Pulled Beef Ragu and Fresh Tagliatelle is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:

New

Allergens:

Sulphites

•Cereals containing gluten

•Egg

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total20 minutes

Active 5 minutes

DifficultyEasy

Ingredients

serving amount

280 grams

Slow Cooked Beef

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

15 grams

Worcester Sauce

(Contains: Cereals containing gluten)

2 unit(s)

Demi Garlic Baguettes

(Contains: Cereals containing gluten May contain traces of: Sesame)

200 grams

Fresh Tagliatelle

(Contains: Cereals containing gluten, Egg May contain traces of: Mustard, Soya)

40 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(Contains: Egg, Milk)

Not included in your delivery

300 milliliter(s)

Water for the Sauce

1 tsp

Sugar

20 grams

Butter

Nutritional information

Energy (kJ)4019 kJ

Energy (kcal)961 kcal

Fat41.6 g

of which saturates17.9 g

Carbohydrate97.2 g

of which sugars18.9 g

Dietary Fibre6.3 g

Protein54.9 g

Salt4.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Saucepan

Instructions

Ragu Time

1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Heat a saucepan with a tight-fitting lid on medium-high heat. Add the beef and juices from the packet. Stir in the passata, red wine stock paste, Worcester sauce, water and sugar (see pantry for both).
Simmer with the lid on, 10-15 mins. IMPORTANT: Ensure the beef is piping hot throughout.
Meanwhile, place the garlic baguettes onto a baking tray. Bake on the middle shelf, 10-15 mins.

Add Pasta

2

Once the beef is tender, remove the lid. Shred the beef. Season with salt and pepper.
Stir in the tagliatelle. Simmer on low, 5-6 mins.
Stir in the spinach in handfuls, butter (see pantry) and half the cheese, making sure it's piping hot, 1-2 mins.
Season with salt and pepper. Add a splash of water if it's too thick.

Dinner's Ready!

3

Share the ragu and tagliatelle between your bowls.
Sprinkle over the remaining cheese.
Serve the garlic bread alongside.
Enjoy!

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