Easy Pulled Beef Ragu and Fresh Tagliatelle
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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!

High Protein
Cereals containing gluten

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.

Preparation Time25 minutes
Cooking time5 minutes


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 Sesame)

200 grams

Fresh Tagliatelle

(Contains Cereals containing gluten, Egg May contain 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


20 grams



Nutritional information

Energy (kJ)4016 kJ
Energy (kcal)960 kcal
Fat41.6 g
of which saturates17.9 g
Carbohydrate97.2 g
of which sugars18.9 g
Protein54.7 g
Salt4.79 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan


  • 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 alongside.
  • Enjoy!