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.
Allergens
Utensils
Tags
Slow Cooked Beef
280 grams
Tomato Passata
1 carton(s)
Red Wine Stock Paste
28 grams
Worcester Sauce
15 grams
Demi Garlic Baguettes
2 unit(s)
Fresh Tagliatelle
250 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
40 grams
Wild Rocket
20 grams
Water for the Sauce
250 milliliter(s)
Sugar
1 tsp
Butter
20 grams
- 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.
4519
kJ
Energy (kJ)
1080
kcal
Energy (kcal)
40.4
g
Fat
16.3
g
of which saturates
129.2
g
Carbohydrate
14.9
g
of which sugars
8.5
g
Dietary Fibre
54.3
g
Protein
4.62
g
Salt
