Easy Pulled Beef Ragu and Fresh Tagliatelle
with Oven-Ready Garlic Baguettes
Calories
:
961 kcalProtein
:
54.9g proteinTotal
:
20 minutesDifficulty
:
EasyNew
Allergens:
- Sulphites
- Cereals containing gluten
- Egg
- Milk
- Sesame
- May contain traces of allergens
- Mustard
- Soya
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 be present: Sesame)
200 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg May be present: Mustard, Soya)
40 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
300 milliliter(s)
Water for the Sauce
1 tsp
Sugar
20 grams
Butter
Nutrition Values
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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Tray
•Large Saucepan
Cooking Steps
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.
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.
3
- Share the ragu and tagliatelle between your bowls.
- Sprinkle over the remaining cheese.
- Serve the garlic bread alongside.
- Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The pulled beef ragu is widely praised for its rich, full flavour, though some found the sauce a touch bland or overly sweet and suggest adjusting seasoning to taste.
- Ease of prep: Most found this a genuinely quick and easy one-pot dish; a few noted the beef can take a little longer to shred and soften than the recipe suggests.
- Suggestions: Cook the fresh tagliatelle in the sauce as directed, but watch the timing closely — reducing it by a minute or two helps avoid a soft, starchy result; adding a splash of water gradually keeps the sauce at the right consistency. Some enjoyed adding mushrooms or extra spinach to balance the richness.
- Next-day meals: Portions are generous and several found the dish easily stretched to feed more than two, or made a satisfying leftover meal the following day.
- Garlic bread: The garlic baguettes divided opinion — some enjoyed them, but a number found the garlic butter sparse, leaving the bread quite dry; spreading a little extra butter before baking may help.
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