Leave the Gun, Take the Tagliatelle & Beef Ragu
Inspired by The Godfather
- Sulphites
- Barley
- Cereals containing gluten
- Wheat
- Egg
- Milk
- Sesame
- May contain traces of allergens
- Crustaceans
- Fish
- Milk
- Molluscs
- Nuts
- Soya
- Walnuts
- Mustard
A tribute to the meals made between making moves, slow-cooked pulled beef ragu over fresh pasta. Rich, bold and simmered to perfection. Best served warm after settling family business
Ingredients
280 grams
Slow Cooked Beef
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
15 grams
Worcester Sauce
(Contains: Barley, Cereals containing gluten)
2 unit(s)
Demi Garlic Baguettes
(Contains: Cereals containing gluten, Wheat May contain traces of: Sesame)
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May contain traces of: Crustaceans, Fish, Milk, Molluscs, Nuts, Soya, Walnuts, Mustard)
40 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Wild Rocket
Not included in your delivery
250 milliliter(s)
Water for the Sauce
1 tsp
Sugar
20 grams
Butter
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- Share the ragu and tagliatelle between your bowls.
- Sprinkle over the remaining cheese.
- Serve the garlic bread and rocket alongside. Finish by drizzling some olive oil over the rocket leaves.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found the beef ragu delicious and restaurant-quality, with rich and bold flavours that impressed.
- Ease of prep: Reviewers praised the recipe as quick, easy to make, and straightforward to follow.
- Suggestions: Consider cooking the pasta separately and topping it with the sauce to improve texture; add more liquid for a less stodgy consistency.
- Portions: Several customers noted the generous portion sizes, with some suggesting it could easily feed more than two people.
