Easy Pulled Beef Ragu and Fresh Tagliatelle
with Oven-Ready Garlic Baguettes
Deliciously easy to cook, it only takes 3 steps to put this Easy Pulled Beef Ragu and Fresh Tagliatelle on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!
Tags:
Family Friendly
Allergens:
Sulphites
•Cereals containing gluten
•Egg
•Milk
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Total25 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
250 milliliter(s)
Water for the Sauce
1 tsp
Sugar
20 grams
Butter
Utensils
•Baking Tray
•Medium Saucepan
•Lid
Cooking Instructions and Tips
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!
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