Easy Pulled Beef Ragu and Fresh Tagliatelle
with Oven-Ready Garlic Baguettes and Rocket
Our Easy Pulled Beef Ragu and Fresh Tagliatelle 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
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: Sesame, May contain traces of allergens, Cereals containing gluten, Wheat)
250 grams
Fresh Tagliatelle
(Contains: Crustaceans, Fish, Milk, Molluscs, Nuts, Soya, Walnuts, Mustard, May contain traces of allergens, Cereals containing gluten, Egg, Wheat)
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
Nutritional information
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.
