• Preheat oven to 220°C/200°C fan-forced.
• Place snacking tomatoes in a baking dish. 
Drizzle with olive oil and season with salt
and pepper.
• Roast until blistered, 15-20 minutes. 

• Meanwhile, half-fill a large saucepan with water, 
add a generous pinch of salt, then bring to the 
boil over high heat.
• Cook egg fettuccine in boiling water until 
‘al dente’, 3 minutes.
• Reserve some pasta water(see ingredients). 
Drain fettuccine, then return to saucepan and 
drizzle with olive oil. 
TIP: ‘Al dente’ pasta is cooked through but still 
slightly firm in the centre. 

• While fettuccine is cooking, finely chop garlic.
• Roughly chop parsley.
• Slice bake-at-home ciabatta in half lengthways.
• In a small microwave-safe bowl, microwave 
the butter and garlic in 10 second bursts, until 
melted and fragrant. Season to taste.
• Brush garlic butter over cut sides of the ciabatta 
and place directly on wire racks in oven. Bake 
until heated through, 5 minutes. 

• When tomatoes have 5 minutes remaining, heat 
a large frying pan over high heat.
• Cook beef mince (no need for oil!), breaking up 
with a spoon, until just browned, 3-4 minutes.
• Stir in passata, Worcestershire sauce, the salt, 
brown sugar and reserved pasta water, until 
slightly thickened, 1-2 minutes.
• Add cooked fettuccine and roasted tomatoes
and toss until well combined. Season to taste.

• In a medium bowl, combine mixed salad leaves
and a drizzle of vinegar and olive oil. Season 
to taste.

• Divide beef ragu and fettuccine between bowls.
• Top with basil pesto and Parmesan cheese. 
• Serve with garlic bread and mixed leaf salad. 
Sprinkle parsley over the garlic bread to 
serve. Enjoy!