WINTER Pulled Beef Ragu and Camembert & Rosemary Baguette
with Fresh Tagliatelle and Rocket Salad
Our Pulled Beef Ragu and Camembert & Rosemary Baguette is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Cereals containing gluten, Oats, Rye, Soya, Wheat, Barley May contain traces of: Nuts, Sesame, Walnuts, Lupin, Milk)
175 grams
French Camembert
(Contains: Milk)
1 bunch(es)
Rosemary
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, Barley)
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Wheat, Egg May contain traces of: Nuts, Walnuts, Milk, Crustaceans, Fish, Molluscs, Soya, Mustard)
40 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Wild Rocket
40 grams
Onion Marmalade
Not included in your delivery
1 tsp
Sugar
250 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the baguette lengthways. Cut the Camembert into 1cm thick slices. Halve any large pieces.
Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
Heat a saucepan with a tight-fitting lid on medium-high heat (no oil).
Add the beef and juices from the packet. Stir in the passata, red wine stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts).
Simmer with the lid on until the beef is tender, 10-15 mins. IMPORTANT: Ensure the beef is piping hot throughout.
Meanwhile, pop the baguette halves onto a lined baking tray, cut-side up.
Lay the Camembert slices evenly over both baguette halves. Sprinkle over the rosemary - as much as you'd like!
Bake on the top shelf of your oven until the cheese is melted and lighlty golden, 10-15 mins.
Meanwhile, once the beef is tender, remove the lid. Use two forks to shred the beef. Season with salt and pepper.
Stir in the tagliatelle.
Simmer on low until the pasta is cooked and the sauce has thickened, 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.
Share the ragu and tagliatelle between your bowls. Sprinkle over the remaining cheese.
Serve the loaded Camembert baguettes and rocket alongside.
Spoon the onion marmalade over the cheesy baguettes and finish by drizzling some olive oil over the rocket leaves.
Enjoy!
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