• Boil the kettle. Half-fill a large saucepan with the boiling water, add a generous pinch of salt over high heat. • Cook fettuccine in boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cups for 4 people). Drain fettuccine, then return to saucepan.

• Boil the kettle. Half-fill a large saucepan with the boiling water, add a generous pinch of salt over high heat. • Cook fettuccine in boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cups for 4 people). Drain fettuccine, then return to saucepan.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook garlic paste and tomato & herb seasoning until fragrant, 1 minute. Add shredded beef and carrot, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Stir in passata, the brown sugar, butter and reserved pasta water, until slightly reduced, 1-2 minutes. • Remove from heat, then stir through baby spinach leaves, cooked zucchini, fettuccine and half the Parmesan cheese, until combined. Season to taste.

• Divide Nonna's beef brisket ragu fettuccine between bowls. • Sprinkle with remaining Parmesan cheese. • Enjoy!